Marinated Chicken (“Kasu-Zuke”)

Marinate chicken with a mixture of “sake-kasu” and miso. “Sake-kasu” is a residue of sake. Sake is made from rice and malted rice. Therefore, sake-kasu is a mixture of rice and malted rice. It contains alcohol as it is fermented to make sake. “Sake-kasu” soften meat and also add unique flavor. Marinated meat should be stored for 2-3 days before cooking.

Sake-kasu warms your body and encourage blood circulation. It contains a lot of dietary fiber and enzymes. Sake-kasu is sold at supermarkets and also at sake breweries. The flavor varies by sake breweries.

Ingredients
Sake-kasu　　　　　50g
Sake　　　　　　　　15㏄
Miso　　　　　　　　50g
Soya-bean sauce　　15㏄
Chicken　　　　　　2pcs (600g)

How to cook
1. Soak sake-kasu in sake and soya-bean sauce for 1 hour. Add miso and mix well.
2. Put the mixture onto chicken. Keep in a fridge for 2-3 days.
3. Wash the mixture with dashi-soup or sake. Remove liquid with kitchen paper.
4. Spread oil in a pan and heat. Place chicken. Cover the pan and cook for 8 minutes at low heat.
5. Cook the other side of the chicken. Cover the pan again and cook for another 8 minutes.
6. Stop heating and leave for 5 minutes.