So far, I have marinated slices of salmon, slices of cod, and boiled eggs in my kasu doko.
これまで、かす床に鮭の切り身、タラの切り身、茹で卵を漬けてきました。
The slices of salmon and the cod were good enough, but the boiled eggs tasted awful (not shown).
鮭とタラの切り身は、まあまあ美味しかったですが、茹で卵は不味かったです（写真なし）。
I'm thinking of just tossing my kasu doko.
かす床を捨てようかと考えています。
To be continued.
続く。
4 comments:
Sometimes it is better to stick with the usual way of doing things. Last week I put half of a salmon side into miso for 3 days, wiped and grilled it. Very good, highly recommended. It was light (or white) miso.
I watched a video on how to use sake kasu for a soup but it didn't look to my taste youtube channel "cooking with dog" salmon kasujiru, if you would like to give it a try https://youtu.be/ITz0cpG8nmk.
Kiki: Thanks for the link. Actually, I have thought of making "kasu jiru" (soup), but haven't made it yet because I know my family don't care for sake kasu. I'm still thinking of good uses, like putting some of it in dough to make sake kasu bread.
On the other hand, the "sake kasu paste" (sake kasu + water) has been great. I really like it. You can easily make "doburoku" (unfiltered sake) by mixing the paste with alcohol (I currently use cheap shochu instead of more expensive sake) and amazake by mixing it with water and sugar. It's going to be a staple in my house.
It is interesting to know how you carefully selects the simple items available at your disposal to cook up new dishes. Sometimes it is an experiment. But it is rewarding at times and turns up to be delicious and worth your time and energy.
seeandoh: Thanks for your kind words, but using sake lees for pickling bed has been practiced for centuries in Japan. Picking marshmallows in sake lees is quite innovative, though.
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