Tsukemono - Kasuzuke (Sake Lees Pickling)

Name: Tsukemono - Kasuzuke (Sake Lees Pickling)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: For the Homemade Kasudoko (Sake Lees Marinade):; 1 lb sake lees (sake kasu) (at room temperature); 2 Tbsp miso (I used white miso); 4 Tbsp sugar; 1 Tbsp Diamond Crystal kosher salt; 3 Tbsp sake; For the Cucumber Kasuzuke:; 5 Japanese cucumbers (1.1 lbs, 500 g); 1 Tbsp Diamond Crystal kosher salt (2% salt of the cucumber weight; 10 g); Homemade Kasudoko (ingredients above)

Prep Time

15m

Cook Time

Total Time

15m

This Tsukemono - Kasuzuke recipe uses homemade Kasudoko, a Sake Lees Marinade, to pickle Japanese cucumbers. The Kasudoko is made with sake lees, miso, sugar, salt, and sake. The cucumbers are salted and then pickled in the Kasudoko for a delicious and traditional Japanese side dish.

Pickle

Sake Lees

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

For The Homemade Kasudoko (sake Lees Marinade)

1 lb sake lees (sake kasu) (at room temperature)

2 Tbsp miso (I used white miso)

4 Tbsp sugar

1 Tbsp Diamond Crystal kosher salt

3 Tbsp sake

For The Cucumber Kasuzuke

5 Japanese cucumbers (1.1 lbs, 500 g)

1 Tbsp Diamond Crystal kosher salt (2% salt of the cucumber weight; 10 g)

Homemade Kasudoko (ingredients above)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

240kcal

12%
Fat

4g

0%
Saturated Fat

0g

0%
Carbohydrates

39g

1%
Fiber

1g

0%
Sugar

12g

0%
Protein

4g

0%
Cholesterol

0mg

0%
Sodium

1,857mg

92%

Percent Daily Values are based on a 2,000 calorie diet.