赤魚の粕漬け焼き（akauo no kasuduke yaki)
What kind of dish is akauo no kasuduke yaki？？
Akauo=(赤魚）marinated in sake lees and roasted in the oven. The cooking method in which ingredients are marinated in sake lees and then grilled is called kasudukeyaki.
The official name of the akauo is “Pacific ocean perch”. However, in addition to Pacific ocean perch, there are many other types of fish that are distributed as akauo. In English, it is called Rose fish, Red perch, Red fish, etc.
Also, sake lees is written as “酒粕=sakekasu” in Japanese.
You can also use salmon, cod, chicken, or pork as a substitute and it will be delicious. Although it is not a very popular dish, it is a dish unique to Japan where you can enjoy the sweetness and aroma of sake lees.
What is sakekasu??
Sake lees is a white, pasty food ingredient. Sake lees is a by-product of sake production.
A typical use of sake lees is to make amazake.
On March 3rd in Japan, an event called “Hinamatsuri” is held to pray for the healthy growth of girls. Amazake is one of the essential food items for this festival.
Amazake made from sake lees contains not only protein, dietary fiber, vitamins and minerals, but also peptides and amino acids produced by fermentation, β-glucan derived from koji mold and yeast, and folic acid.
For these reasons, the health benefits of sake lees are expected, and the value as a food is being reassessed.
Sake lees have a unique aroma and taste. Some people don’t like it to be honest. However, it is also a food that has enthusiastic fans. Please try it once to develop a new taste.
❀ Sake lees contains alcohol. Children and drivers should not eat.
There are two types of amazake. There are two types of amazake: amazake made from rice and koji, and amazake made from sake lees. Amazake made from sake lees contains alcohol, but amazake made from koji does not contain alcohol, so even children can drink it.
⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.
NUTRITION FACTS
223 kcal Protein 16.4g Fat 3.1g Carb 22.1g Salt Equivalent 1.3g
INGREDIENT (3SERVINGS)
- ☆sake 100g
- ☆sake lees 100g
- ☆white miso 30g
- ☆sugar 30g
- ☆akauo 180g
COOKING INSTRUCTIONS
① Put the sake in a heat-resistant container, wrap it loosely, and heat it in the microwave for 1 minute.
② Combine the sake and sake lees. If you are using a sheet of sake lees, tear it into small pieces. It takes time for the sake lees to become smooth and creamy. If possible, prepare the day before.
③ Add white miso and sugar.
④ Wipe the surface of red fish with kitchen paper and soak in sake lees for 2 hours. It is good to wrap it in plastic wrap.
⑤ Preheat the oven to 230 degrees. (230 degrees Celsius is 446 degrees Fahrenheit.)
⑥ Roast in the middle of the oven for 10 minutes. Wipe off the sake lees before roasting as it burns easily.
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