Sake Kasu Chicken Thighs
From what I have learned so far about Japanese cooking is that they love simple recipes that highlight the ingredients and their flavors. There are so many recipes that only call for a handful of things, and that handful had better the best quality you can get. I say that because there are so few recipes that hide flavors under or in strong sauces. So if the quality of your ingredients are not at the best of their game, you will tell when you serve your dish.
This recipe for Sake Kasu Chicken Thighs is one of those that you need good quality chicken to pull off. Low quality chicken is not going to be hidden behind the marinade and the meat texture itself is meant to shine through and complement the Sake Kasu with grilled on the grill or in pan.
Some of you might be asking what Sake Kasu is, as it is a new food term and not one easily found in the common grocery store. Sake Kasu or sake lees, is the solid residue left during sake production. It contains rice, koji, yeast, residual sugars, proteins, fiber, and enzymes.(Wikipedia). It does contain about 8% alcohol, but when used in cooking that alcohol burns down and becomes a flavor profile, and not something that will get you intoxicated. The smell when you open the package is very earthy and poignant. The texture varies a lot on that batch of pressing and can be very firm like miso, or softer like medium tofu. This variation does mean you have to be flexible on how much liquid you add to it and be ready to add less than last time, because it will also dry out in the fridge once opened so it never really is the same way twice. I buy my Sake Kasu at Uwajimayas in Beaverton, but you can also find it for sale online or at other full service Asian markets.
The cooked Sake Kasu Chicken Thighs pairs very nicely with hot cooked white rice, miso soup, and pickled veggies for a simple traditional Japanese dinner. Here is my recipe for Sake Kasu Chicken Thighs, enjoy!
Sake Kasu Chicken Thighs
Equipment
- 1 Small Bowl for Mixing
- 1 Fork for Mixing
- 1 Storage Container
- 1 Large Fry Pan
- 1 Tongs
Ingredients
- 2 ea Chicken Thighs Bone In and Skin On
- 1/3 Cup Sake Kasu Fresh prefered
- 2 tbsp Sake or Water
- 2 tbsp Light Soy Sauce
- 2 tbsp Olive Oil
Instructions
- Mix together your Kasu, Light Soy Sauce, and just enough Sake or water to make a thick spreadable paste. How much Sake or water you need depends on your Kasu.
- Score your chicken thighs skin so that the marinade can penetrate to the meat below it.
- Spread half your marinade on one side. Move the chicken thighs to a bowl or covered container and place them marinade side down, Spread the remaining marinade on the other side so that both sides are fully covered.
- Marinate for at least 4 hours.
- Heat a large skillet over medium heat and add olive oil. Once hot add chicken thighs skin side down, and cook for 10 minutes. Flip chicken thighs and cook for another 7-10 minutes or until chicken is cooked through. The marinade may char a little due to the sugars in the Sake Kasu. Let cool on a cutting board for a few minutes. Slice meat off of the bone and dispose of bone and chicken skin.
- Serve with Rice, Miso Soup, and Pickled Veggies.