Kasu Marinade

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  • 1 pound sake kasu (lees from sake production)
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/4 cup sake
  • 2 tablespoons light miso
  • 1/2 teaspoon salt


Mix all ingredients together.
To use as a marinade for any white, firm-flesh fish, marinate fish for 24 hours. When ready to cook, shake excess marinade from fillets and grill, sauté or bake to desired doneness.

Note: Sake kasu or sake lees are the deposits of dead or residual yeast left over from sake production. Kasu often are used as a cooking paste to add extra layers of flavor to food and marinades.

Recipe from Central Market Mill Creek - Culinary Resource Center
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