- 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.