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Bring sake and Hon-Mirin to a boil in a
saucepan. |
 |
When the sauce begins to boil, turn the
burner down to low. Carefully use a kitchen lighter to light a fire on
the marinade surface to burn off alcohol. (Be careful not to burn other
things.) |
 |
After the fire dies down, stir in
Koikuchi soy sauce and bring marinade to a boil again. Turn off the gas
let the sauce cool to room temperature, then refrigerate. To speed
cooling, you can float the saucepan in a large bowl of ice water. This
is the finished zuke marinade. |
 |
Use a block (‘saku’) of salmon that
contains fat. Cook the block whole, without cutting it into pieces. |
 |
Fill a bowl with enough cold water to
cover the salmon block; set aside. |
 |
Put 2-3 spoonfuls of oil into a frying pan.
When the pan is hot, roast each surface of salmon block for 3 to 5
seconds, until the surface changes color. |
 |
Remove salmon from the pan and immediately
submerge in cold water for 1-2 minutes. |
 |
Wipe salmon well to remove water. It is now
ready for the zuke marinade. If you want to serve it immediately, cut
the salmon into 5 mm slices and marinate for 30 minutes. If you will
serve it later, marinate the whole block of salmon overnight (about 12
hours), turning the block when possible; then slice. |
 |
Remove salmon from zuke marinade and then
serve cold. Garnish with sliced lemons ooba herb leaves. |
