Tsukemono – Kasuzuke (Sake Lees Pickling) 粕漬㑠• Just One Cookbook
Try this Tsukemono – Kasuzuke (Sake Lees Pickling) 粕漬㑠• Just One Cookbook recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- salt
- 1
- 3
- 2
- sugar
- 4
- tbsp
- lb
- 5
- miso
- sake
- tsukemono – kasuzuke (sake lees pickling) 粕漬㑠jump or sake lees pickle, is a type of tsukemono (japanese pickles) made with sake lees, the leftover from the refining process of sake production. with a deep aroma and slightly alcoholic flavor, kasuzuke is perfect for marinating fish, meat, and vegetables.ka
- ingredientskasudoko (sake lees marinade) 1 lb sake at room temperature) 2 tbsp miso (40 g; i used white miso/shiro miso) 4 tbsp sugar (60 g) 1 tbsp salt (10 g) 3 tbsp sake (45 ml) cucumber kasuzuke 5 japanese cucumbers (500 g) 1 tbsp salt (2 % salt of the cucumber weight; 10 g) kasudoko (ingredients above)
- kasudoko (sake lees marinade) 1 lb sake lees (sake at room temperature) 2 tbsp miso (40 g; i used white miso/shiro miso) 4 tbsp sugar (60 g) 1 tbsp salt (10 g) 3 tbsp sake (45 ml)
- kasudoko (sake lees marinade)
- 1 lb sake lees (sake kasu) (434 g at room temperature) 2 tbsp miso (40 g; i used white miso/shiro miso) 4 tbsp sugar (60 g) 1 tbsp salt (10 g) 3 tbsp sake (45 ml)
- 1 lb sake lees (sake kasu) (434 g at room temperature)
- sake lees (sake kasu)
- (434 g at room temperature)
- 2 tbsp miso (40 g i used white miso/shiro miso)
- (40 g i used white miso/shiro miso)
- 4 tbsp sugar (60 g)
- (60 g)
- 1 tbsp salt (10 g)
- (10 g)
- 3 tbsp sake (45 ml)
- (45 ml)
- cucumber kasuzuke 5 japanese cucumbers (500 g) 1 t 10 g) kasudoko (ingredients above)
- cucumber kasuzuke
- 5 japanese cucumbers (500 g) 1 tbsp salt (2 % salt o 10 g) kasudoko (ingredients above)
- 5 japanese cucumbers (500 g)
- japanese cucumbers
- (500 g)
- 1 tbsp salt (2 % salt of the cucumber weight 10 g)
- (2 % salt of the cucumber weight 10 g)
- kasudoko (ingredients above)
- kasudoko
- (ingredients above)
- Carbohydrate 8.97850834716378 g
- Cholesterol 0 mg
- Fat 1.29637541964858 g
- Fiber 1.30357277725725 g
- Protein 2.97534893792987 g
- Saturated Fat 0.246090464697446 g
- Serving Size 1 1 recipe (969g)
- Sodium 3109.97368426805 mg
- Sugar 7.67493556990653 g
- Trans Fat 0.0979121367338696 g
- Calories 90 calories
