Grilling kasuzuke

Tanuki
Bento-ing from: seattle › USA
Joined: 16 Oct 2009
User offline. Last seen 4 years 45 weeks ago.

I just bought some black cod kasuzuke at the Japanese grocer because it sounded interesting to try. Anyone want to chime in on the best way to prepare it? My plan right now just includes soy sauce, green onion, mirin, hot oil. Is there a typical side dish served with it? Also, would you wash off the marinating sauce of sake lees or kind of grill the fish in its own juices, as it were? Thanks for any help.

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maki
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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
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Re: Grilling kasuzuke

A kasuzuke is never made of just straight kasu, unless the person making it has no clue what they were doing. It usually has mirin, sugar, salt, etc. mixed into it.

I might re-use a kasuzuke mix that had vegetables in it, but I would not use the kasuzuke that had raw fish in it, for safety reasons.

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maki
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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 4 weeks 2 days ago.
Re: Grilling kasuzuke

You don't need to add anything to kasuzuke - it's already flavored! Just wipe off any excess, and grill it or panfry it in a non-stick frying pan. If you grill it, you may want to skewer it so that it doesn't sit directly on the grill (it can get burnt/stuck).

Tanuki
Bento-ing from: seattle › USA
Joined: 16 Oct 2009
User offline. Last seen 4 years 45 weeks ago.
Re: Grilling kasuzuke

Thanks - decided I'm going to broil it for about 4 minutes each side, and then throw on some thin-sliced negi for garnish. Actually not sure if it's straight kasu or if the other things like miso and sugar were added; I'll be able to tell once I've opened the wrapper back up. If it needs anything extra I'll add it on later.

I just read that people re-use the marinating goo after scraping it off. Think it would be good to use for scallops?

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 35 weeks ago.
Re: Grilling kasuzuke

My mom says that her Issei mom always boiled the fish that had been in the kasu. I'm figuring that was because it was too strongly flavored for her taste. And as to reusing the mash: the fishman in a local Japanese market told me that he once had a crock of kasu that was over 20 years old! But, like Maki, I think that I would still dispose of the used kasuzuke mix.

Tanuki
Bento-ing from: seattle › USA
Joined: 16 Oct 2009
User offline. Last seen 4 years 45 weeks ago.
Re: Grilling kasuzuke


Broiled it today, it turned out really good. Nearly evaporates on the tongue; super oishii. Served alongside baked lotus crisps w/shiso mayonnaise. It does have an extremely rich flavor but might be the tastiest preparation of black cod I’ve ever had.
Thinking about buying some more and using a brunoise of oroblanco zest as a little bitter/sour foil for the richness/sweetness of the kasuzuke. Or yuzu if I run across any.

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