Ingredients with Measurements:
- 1 lb fresh tuna
- 2 cups sake kasu (sake lees)
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Large resealable plastic bag
- Baking dish or container
Step-by-step instructions:
1. Cut the tuna into 1-inch thick pieces and pat dry with paper towels.
2. In a large bowl, mix together the sake kasu, mirin, soy sauce, sugar, grated ginger, grated garlic, sesame oil, and vegetable oil until well combined.
3. Place the tuna pieces in a large resealable plastic bag and pour the marinade over the tuna. Seal the bag and massage the marinade into the tuna, making sure all pieces are coated. Refrigerate for at least 24 hours, or up to 48 hours.
4. Preheat the oven to 400°F.
5. Remove the tuna from the marinade and discard the marinade. Place the tuna in a baking dish or container and bake for 10-12 minutes, or until the tuna is cooked through.
6. Garnish with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 24-48 hours
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 15g
- Protein: 36g
- Sodium: 1,500mg
Substitutions for ingredients:
- If you can't find sake kasu, you can use miso paste instead.
- You can substitute the mirin with rice vinegar and a pinch of sugar.
- If you don't have sesame oil, you can use vegetable oil instead.
Variations:
- You can use other types of fish, such as salmon or cod, instead of tuna.
- Add some sliced chili peppers for a spicy kick.
- Use lemon juice instead of mirin for a tangy flavor.
Tips and tricks:
- Make sure to pat the tuna dry before marinating to ensure the marinade sticks to the fish.
- You can also grill the tuna instead of baking it for a smoky flavor.
- Serve with steamed rice and sautéed vegetables for a complete meal.
Storage instructions:
- Store any leftover tuna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tuna in a baking dish and bake at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the tuna on a bed of steamed rice with a side of sautéed vegetables.
- Garnish with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions and toasted sesame seeds.
Pairings:
- Serve with a glass of chilled sake or white wine.
Suggested side dishes:
- Steamed rice and sautéed vegetables.
Troubleshooting advice:
- If the tuna is overcooked, it will become dry and tough. Make sure to check the tuna after 10 minutes of baking to ensure it's cooked through but still moist.
Food safety advice:
- Make sure to marinate the tuna in the refrigerator to prevent bacteria growth.
- Use a meat thermometer to ensure the tuna is cooked to an internal temperature of 145°F.
Food history:
- Kasuzuke is a traditional Japanese method of marinating fish or meat in sake kasu, the leftover lees from sake production.
Flavor profiles:
- The marinade for this tuna kasuzuke is sweet, salty, and savory with a hint of ginger and garlic.
Serving suggestions:
- Serve the tuna kasuzuke as a main dish for dinner or as an appetizer for a party.
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Region: Japanese