香煎酒粕三文魚 /Salmon Sakekasu

Описание: 香煎酒粕三文魚

日本料理中有好幾種發酵調味料、常見嘅有味噌、近年多D人用嘅鹽麴，今日我介紹大家用酒粕。

酒粕係製作清酒嘅剩餘物，有好高嘅營養價值，又可以入菜。用酒粕醃肉，可以軟化肉類和提高肉類嘅鮮味。在日本是一種常用嘅發酵調味料之一。

二人份量
材料包括

三文魚1 磅

酒粕 100 克

白味噌 50 克

清酒 50 毫升

味醂 50 毫升

砂糖 20 克

蘆筍 200 克

食鹽：適量

日本美乃滋：適量

七味粉（日本綜合辣椒粉）：適量

製作方法

製作醃醬
　將酒粕、白味噌、清酒、味醂與砂糖混合均勻，可使用手、果汁機，或用日式磨缽和杵（suribachi 和 surikogi）磨細混合成糊狀。


處理三文魚
　將鮭魚切成約半英吋厚的片狀，用紙巾擦乾表面水分。


醃製
　將三文魚均勻裹上調好的酒粕醬，放入密封容器中冷藏一晚（至少醃 6 小時以上）。


燙蘆筍
　蘆筍洗淨切段，放入滾水中川燙約 1 分鐘後撈起，馬上放入冰水冷卻，保持翠綠與脆度。


煎三文魚
　隔天取出三文魚魚，輕輕擦掉表面的酒粕醬。
　平底鍋中鋪上一張剪好的烘焙紙，加熱後放入鮭魚，用中小火慢煎。
　一面煎至金黃後翻面繼續煎熟（約每面3～4分鐘，視厚度調整）。


裝盤與享用
　將煎好的三文魚與蘆筍擺盤，可搭配日本美乃滋與七味粉（或黑胡椒）一起食用，風味更佳！



Salmon Sakekasu (Salmon Marinated in Sake Lees)
🐟 Ingredients (Serves 2):
Salmon – 1 lb (about 450g), cut into ½-inch thick slices


Sake Kasu – 100g (if in sheet form, dissolve with a bit of water to make a paste)


White miso – 50g


Sake – 50ml


Mirin – 50ml


Sugar – 20g


Asparagus – 200g


Salt – to taste


Japanese mayonnaise – to taste (for serving)


Japanese mixed chili pepper (shichimi togarashi) or black pepper – to taste (for serving)



Instructions:
Prepare the Marinade
In a bowl, mix the sake lees, white miso, sake, mirin, and sugar until smooth.
You can mix by hand, in a blender, or using a Japanese mortar and pestle (suribachi and surikogi).


Prep the Salmon
Cut salmon into ½-inch thick slices. Pat dry with paper towels to remove excess moisture.


Marinate
Coat the salmon pieces evenly with the marinade. Place in a sealed container and refrigerate overnight (at least 6 hours).


Blanch the Asparagus
Cut and wash the asparagus. Boil in hot water for about 1 minute, then immediately transfer to ice water to keep it crisp and green.


Pan-Fry the Salmon
The next day, gently wipe off excess marinade from the salmon.
Heat a frying pan over medium-low heat and place a piece of parchment paper in it.
Pan-fry the salmon on the parchment paper until golden brown on one side, then flip and cook the other side (about 3–4 minutes per side, depending on thickness).


Plating and Serving
Plate the cooked salmon with the blanched asparagus.
Serve with a side of Japanese mayonnaise and a sprinkle of shichimi togarashi or black pepper for extra flavor.

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