If you marinate the salmon in Amazake overnight before grilling, the enzymes in Amazake will prep the salmon to become very plump and delicious.Although Amazake-marinated salmon is a common recipe in Japan, it is still little known worldwide. You won't regret the taste, so please try it by all means!
Cooking sake/cooking liquorAppropriate amount (adjust to the container)
Salt and PepperA pinch
1sheetZipper storage bagziploc
Instructions
Soak salmon fillets in cooking sake in a bowl or container. Use proper amount of cooking sake until you can soak all of the fillets. Keep them in the refrigerator for about 20 minutes.
After 20 minutes, take the soaked salmon fillets out from the refrigerator, throw away the used cooking sake, and carefully wipe off the excess moisture from the salmon fillets with kitchen paper. Be careful to not break the fillets.
Prepare a zipper storage bag that can be sealed and pour the amazake in it. Arrange the salmon fillets in the bag so that they do not overlap, deflate the air out, and put them in the refrigerator again. Rest them in the refrigerator for one night.
After letting the salmon fillets marinated overnight, take them out of the refrigerator again and wipe off the excess moisture from the salmon fillets with kitchen paper carefully.
Sprinkle the salmon with salt and pepper in your liking.
Grill the marinated salmon, and it's done!
Notes
• Though amazake alone is effective in removing the odor of the salmon, but if you take the time to soak it in the cooking sake first and then cook it, the effect will improve and it will be more delicious.• The baking time varies depending on the model of your grill/oven. Please be careful not to burn the salmon.