Yield: 1 serving
1 (6-ounce) salmon fillet
For the marinade:
2 cups sake
1 cup water
2 cups mirin
2 tablespoons brown sugar
1 cup red or white miso
Heat small pot. Add sake; it will start to flame. Cook sake until flame dies down.
Add water, mirin and brown sugar and bring to a boil. Turn heat off and whisk in miso.
Refrigerate marinade until cold.
Pour just enough cold marinade to cover fillet. Let sit in the refrigerator for at least 1 hour (or up to 24 hours).
Saute or grill fillet, being careful not to brown too heavily.
Executive chef Thad Stuckey of O-Ku restaurant is a Columbia native who studied at Sewanee: The University of the South, and at the Culinary Institute of Charleston. Stuckey, who lived for a year in Hong Kong and has traveled extensively abroad, has worked in Charleston at Carolina’s, Raval and Blind Tiger Pub.