Kasu Salmon Collars Recipes

BROILED SALMON COLLAR

Steps:

• Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).
• Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
• Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.
• Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
• Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.

SALMON KASUZUKE (SAKE LEES MARINATED SALMON)

Steps:

• Gather all the ingredients.
• Sprinkle salt on both sides of salmon and set aside for 30 minutes.
• Remove the excess moisture on the salmon with a paper towel.
• Place the salmon in the kasudoko. All sides must be covered completely.
• Marinate in the kasudoko for 6-24 hours.

KASU SALMON COLLARS

Steps:

• For marinating the collars:.
• Whisk the sake kasu, 1/4 cup of water, the sugar and salt together in a medium bowl until smooth. Place the salmon collars in an airtight container and coat them with the sake kasu marinade. Refrigerate the collars overnight or for up to 2 days.
• For grilling the collars:.
• Heat a charcoal or gas grill to high heat. Remove the collars from the marinade and wipe dry. Use tongs and a folded paper towel to grease the grill grates with the vegetable oil.
• Lay the collars on the grill skin-side down and cook until the edges begin to caramelize and the flesh of the salmon becomes pale pink, about 1 1/2 minutes. Flip the collars over and cook on the second side until the flesh easily pulls away from the bone, about 1 1/2 minutes longer, then transfer the grilled collars to a platter. Rest the collars for 2 minutes before serving with your favorite pickled vegetables and some cold sake.
• Cook's Note:.
• Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker.
• Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.

GRILLED SALMON COLLARS

Steps:

• Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15-20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 1/4 cup tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavor).
• Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.
• Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 1/4 cup tare, until skin is lightly charred and crisp, 5-7 minutes. Turn salmon and grill until other side is lightly charred (don't brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.