Black cod sake kasu is a traditional Japanese dish that’ll transform your kitchen into a high-end sushi bar, requiring just five ingredients and the patience of a saint—48 hours to be exact. I cure black cod in salt for 24 hours, then marinate it in sake kasu (fermented sake lees) mixed with sugar for another day, creating deep umami flavors that’ll make your taste buds weep tears of joy. The result? Buttery, caramelized perfection that pairs beautifully with steamed rice and pickled vegetables, and there’s so much more to master.
Why You Will Love Black Cod Sake Kasu At Lunchtime (or Dinner)
Whether you’re craving something extraordinary for lunch or planning an impressive dinner, this Black Cod Sake Kasu will transform your meal into a restaurant-quality experience that’ll have everyone asking for the recipe. I love how the sake kasu marinade creates this incredible umami depth that makes each bite absolutely irresistible. The fish becomes buttery and tender while developing those gorgeous caramelized edges on the grill. Plus, there’s something deeply satisfying about serving a dish that looks and tastes like it came from an upscale Japanese restaurant – except you made it yourself. This protein-rich dish pairs beautifully with diabetes-friendly ingredients like avocado and cucumber for a complete, health-conscious meal.
Black Cod Sake Kasu Recipe
This Black Cod Sake Kasu recipe transforms ordinary fish into something extraordinary. However, it does require a bit of patience with its 48-hour preparation time and about 10 minutes of actual cooking time. The magic happens through a traditional Japanese technique that uses sake kasu—the fermented rice paste left over from sake brewing—to create an incredibly tender, umami-rich marinade that penetrates deep into the fish.
What makes this dish so special is the two-step process that first cures the fish with salt, then bathes it in that sweet, funky kasu mixture. The result is black cod that’s impossibly silky with a gorgeous caramelized exterior from the grill. Sure, you’ll need to plan, but trust me when I say the waiting is worth it when you bite into that perfectly flaky fish with its complex, slightly sweet flavor.
Ingredients:
- 2 lbs black cod fish fillets, skin on, pin bones removed, cut into serving pieces
- 1/2 cup kosher salt or table salt, more if needed
- 6 ounces sake kasu
- 1/3 cup sugar
- 3/4 cup water
- Fresh ginger, thinly sliced and blanched, or pickled ginger, for serving
Equipment/Tools:
- Shallow dish
- Plastic wrap
- Small mixing bowl
- Outdoor grill
- Individual serving plates
Instructions:
Start by setting your black cod pieces (2 lbs) skin side down in a shallow dish, then sprinkle a generous layer of salt (1/2 cup) over the fish—don’t be shy here, you want complete coverage. Cover the whole thing with plastic wrap and let it hang out in the refrigerator for a full 24 hours, which gives the salt time to work its magic and firm up the fish’s texture. After that first day, rinse all the salt off the fish under cold water and pat the pieces completely dry with paper towels, then return them to your cleaned dish. Now comes the fun part: stir together the sake kasu (6 ounces) and sugar (1/3 cup) in a small bowl until you get a smooth paste—this might take a minute of elbow grease since kasu can be pretty thick.
Slowly stir in the water (3/4 cup) until everything combines into a pourable marinade, then pour this kasu mixture evenly over your fish pieces, making sure each piece gets well coated. Cover again and refrigerate for another 24 hours, because good things really do come to those who wait. When you’re finally ready to cook, light the coals in your outdoor grill and get them blazing hot—we’re talking serious heat here.
Remove the black cod from the marinade, letting the excess drip off, but don’t worry about getting every bit off since some of that paste will help create a beautiful caramelized crust. Grill the fish over those hot coals until it’s nicely browned and just cooked through, about 5 minutes per side, observing since the sugars in the marinade can go from golden to burnt pretty quickly. Transfer each piece to individual plates and top with your ginger slices—either the fresh blanched kind or pickled, whatever makes your heart happy.
Nutrition Information:
- High in protein and omega-3 fatty acids
- Moderate sodium content due to the salt-curing process
- Contains natural probiotics from fermented sake kasu
- Low in saturated fat
- Approximately 250-300 calories per serving
Tips:
Don’t panic if you can’t find sake kasu at your regular grocery store—try Asian markets or order online, and it keeps for ages in the fridge. The key to perfect results is not skimping on either marinating time, since that’s what gives the fish its incredible depth of flavor. If your grill gets too hot and the outside starts browning too fast, move the fish to a cooler part of the grill to finish cooking through. You can also substitute other firm white fish like halibut or sea bass if black cod breaks the bank, though the texture won’t be quite as buttery.
Cooking Steps
I’ll walk you through the cooking steps for this black cod sake kasu, and trust me—patience is your best friend here. You’ll start by salting the fish for a full 24 hours (yes, really), then rinse it clean and whip up that sweet kasu marinade before letting everything mingle for another day. Finally, you’ll fire up those coals and grill until you’ve got perfectly caramelized, flaky fish that’ll make your taste buds do a happy dance.
Step 1. Salt Fish 24 Hours
After you’ve prepped your black cod fillets and cut them into serving pieces, it’s time for the first crucial step in this two-day flavor journey. I place each piece skin-side down in a shallow dish, then generously blanket them with kosher salt. Don’t be shy here—you want a proper salt cure, not a light seasoning. Cover with plastic wrap and let the refrigerator work its magic for 24 hours. This salt cure draws out moisture while beginning to transform the fish’s texture, setting the stage for tomorrow’s sake kasu marinade to penetrate deeply.
Step 2. Rinse and Pat Dry
Twenty-four hours later, you will rescue those salt-cured fillets from their chilly hibernation and give them a proper rinse under cold running water. Don’t be gentle—that salt’s done its job and needs to go. I like to run my fingers along each piece, making sure every crystal disappears down the drain. Once they are squeaky clean, grab some paper towels and pat those beauties completely dry. Think of it as tucking them in before their next adventure. The drier they are, the better they will embrace that sake kasu marinade waiting in the wings.
Step 3. Make Kasu Sugar Marinade
While your cod fillets rest in their post-rinse state, let’s whip up the star of this show—the sake kasu marinade that’ll transform these fish into something extraordinary. I grab my kasu paste and sugar, stirring them together until they’re smooth as silk. Think of kasu as sake’s funky cousin—it’s the leftover rice paste from brewing that packs an incredible umami punch. Now I slowly add water, whisking constantly to prevent lumps. The mixture should flow like thick cream, coating the back of a spoon. This golden elixir will work its magic overnight, penetrating every fiber.
Step 4. Marinate Fish 24 Hours
With our silky kasu marinade ready to work its magic, I pour this golden treasure evenly over the rinsed cod fillets, making sure every inch gets coated. The sweet, funky aroma hits me immediately—it’s like fermented heaven in a bowl. I cover the dish and slide it back into the fridge for another 24-hour beauty sleep. This second marination is where the real transformation happens. The kasu penetrates deep into the fish, tenderizing while infusing those complex umami flavors. Patience is key here; rushing this step would be like leaving a spa treatment halfway through.
Step 4. Grill Over Hot Coals
After that patient 24-hour marinade, it’s showtime for the grill. I light my coals and wait for them to reach that perfect blazing heat—no patience left for medium temperatures here. Once they’re radiating serious fire, I lift each black cod piece from its kasu bath, letting excess marinade drip away like sweet sacrifice. The fish hits those hot coals with a satisfying sizzle. Five minutes per side does the trick, creating gorgeous caramelized edges while keeping the interior silky. That sake kasu transforms into a golden, slightly charred glaze that’ll make your neighbors incredibly jealous.
Black Cod Sake Kasu
Ingredients
Equipment
Method
- Set the black cod pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, ensuring complete coverage. Cover with plastic wrap and refrigerate for 24 hours to allow the salt to firm up the fish’s texture.
- After 24 hours, rinse the salt off the fish under cold running water. Pat the pieces completely dry with paper towels and return them to a cleaned dish.
- In a small bowl, stir together the sake kasu and sugar until smooth. Gradually add water while whisking to prevent lumps, creating a pourable marinade.
- Pour the kasu mixture evenly over the rinsed cod fillets, ensuring each piece is well coated. Cover and refrigerate for another 24 hours.
- Light the coals in your outdoor grill until they are blazing hot. Remove the black cod from the marinade, letting excess drip off. Grill the fish for about 5 minutes per side until nicely browned and just cooked through. Transfer to individual plates and top with ginger slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
The secret to restaurant-quality black cod sake kasu lies in patience and proper preparation—though I promise it’s worth every minute of waiting. Don’t skip the salt-curing step; it removes excess moisture and firms the fish’s texture. When purchasing sake kasu, look for the paste-like variety rather than the crumbly type—it blends smoother. If your kasu seems too thick, add water gradually until it resembles heavy cream. Watch the grill carefully since the sugars in the marinade can burn quickly. Can’t find black cod? Sablefish works perfectly since they’re actually the same fish with different names.
Pairings
Since black cod sake kasu brings together sweet, salty, and umami flavors with a hint of boozy complexity, I’ve found that choosing the right accompaniments can either elevate this dish to sublime heights or leave it feeling lonely on the plate. I love pairing it with steamed jasmine rice to soak up those precious marinade remnants, plus some grilled asparagus or bok choy for crisp contrast. A cold sake or crisp white wine cuts through the richness beautifully. Don’t forget pickled vegetables—they provide the acidic brightness that makes each bite sing in perfect harmony. For those following a vegetarian keto approach, consider serving alongside cauliflower rice stir-fry with fresh herbs to complement the dish’s complex flavors while maintaining dietary preferences.
Summing it up
Black cod sake kasu represents everything I adore about Japanese cooking—it’s deceptively simple yet profoundly complex, requiring patience but rewarding you with flavors that’ll make your taste buds do a little happy dance. The two-day process transforms ordinary fish into something extraordinary. That initial salt cure draws out moisture while the sake kasu marinade infuses umami-rich depth. When you finally grill those glistening fillets, the caramelized exterior gives way to a buttery, flaky interior that practically melts on your tongue. It’s not just dinner; it’s a meditation on time, tradition, and the beautiful alchemy of fermentation meeting flame.
