Sake Gumi

I'm always stealing ideas from my family. The latest cooking technique I stole was from my Aunt Judy, who specializes in making savory foods. She had read somewhere that a beef restaurant in Japan was trying to find a way to extend the life of meat, so they came up with a mixture that would allow you to store raw beef for up to a month! 

The secret? A tub full of shio koji, miso, and kasu. I have yet to try this method with beef, but I did try it with salmon. And although I didn't keep the fish in the mixture for a month, I did keep them marinating in little sandwich bags for 3 days. This was enough time for the flavors to seep into the salmon and tenderize the fish tails.
Lately, I've been really into marinating fish and meats with koji and kasu because it can be prepared ahead of time and bring out maximum umami.
I am frugal at heart so these marinades are also great because you can get less-than-tender cuts of meat and fish (aka cheaper) and let the koji do the tenderizing for you.
INGREDIENTS
Makes 2 servings
2 3/4 lb salmon tails
2 sealable sandwich bags
Marinade
3 oz Sake kasu
2 tbsp Mirin
3 tbsp Red Miso
2 tbsp Shio Koji
METHOD
1. In a bowl, mix all marinade ingredients together.
2. Put each salmon tail in a sandwich bag.
3. Put half of the marinade mixture into each bag. 
Seal the bag, let the excess air out and massage the marinade into the fish.
4. Keep in the refrigerator for 3 days.
5. After 3 days, remove the tails out of the bag and remove as much as the marinade you can with your hands.
6. In an oven toaster or oven, preheat the broiler.
7. Broil skin side down for 10 minutes.
8. Flip the tails over and finish broiling skin side up for 10 minutes.
9. Serve alongside a bowl of white rice.
I invited Kayoko over for lunch to enjoy these tails with me. We both agreed that the marinade made the salmon very fluffy in texture. And although the tails looked pretty big on our plates, we had no problem finishing on each for ourselves! Thanks for the tip, Aunt Judy.

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