4 slices of fish fillet, 6 oz. each of black cod, salmon, snapper or Chilean sea bass
1/2 cup kasuzuke (sake kasu, a by-product of the sake making process, available in the seafood department of Uwajimaya)
2 Tbsp. sake (rice wine)
3 Tbsp. mirin
1/4 cup of water
3 Tbsp. brown sugar (optional)
2 Tbsp. miso (optional)
Generously salt fish, place in plastic container and refrigerate overnight. Mix kasuzuke, sake, mirin add water as needed to make a paste. Coat the fish with marinade mixture, cover and refrigerate for 3 additional days (or may be frozen at this point). Scrape off marinade and broil both sides until nicely browned (approximately 4-5 minutes each side). Save marinade to use again.