Ingredients with Measurements:
- 1 pound burdock root, peeled and sliced into thin strips
- 1 cup sake kasu (sake lees)
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Ziplock bag or airtight container
- Cheese cloth or paper towel
Step-by-step instructions:
1. In a large mixing bowl, combine sake kasu, mirin, soy sauce, sugar, rice vinegar, garlic, ginger, red pepper flakes (if using), and water. Mix well until the sugar is dissolved.
2. Add the burdock root slices to the marinade and mix well to coat evenly.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 24 hours, or up to 3 days.
4. After marinating, remove the burdock root slices from the marinade and gently squeeze out any excess liquid.
5. Line a ziplock bag or airtight container with cheese cloth or paper towel and add the burdock root slices. Make sure they are arranged in a single layer.
6. Pour the marinade over the burdock root slices, making sure they are fully covered.
7. Seal the bag or container and let it sit in the refrigerator for at least 3 days, or up to 1 week.
8. To serve, remove the burdock root slices from the marinade and gently squeeze out any excess liquid. Serve chilled or at room temperature.
- Time:
Preparation time: 30 minutes
- Marinating time: 3 days
- Cooking time: None
Temperature:
- Serve chilled or at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 0g
- Carbohydrates: 33g
- Protein: 2g
- Sodium: 1300mg
- Fiber: 4g
- Sugar: 19g
Substitutions for ingredients:
- Sake kasu can be substituted with miso paste.
- Mirin can be substituted with sweet sherry or Chinese rice wine.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots or daikon radish to the marinade for added flavor and texture.
- Use the marinade to pickle other vegetables such as cucumbers or beets.
Tips and tricks:
- Make sure to peel the burdock root before slicing to remove any dirt or debris.
- Use a mandoline or sharp knife to slice the burdock root into thin strips.
- Gently squeeze out any excess liquid from the burdock root slices before storing to prevent them from becoming too salty.
Storage instructions:
- Store the Burdock Root Kasuzuke in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This dish is meant to be served cold or at room temperature, so there is no need to reheat.
Presentation ideas:
- Serve the Burdock Root Kasuzuke on a platter with other pickled vegetables for a colorful and flavorful appetizer.
Garnishes:
- Garnish with sliced scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a cold glass of sake or beer.
Suggested side dishes:
- Serve with steamed rice or a simple green salad.
Troubleshooting advice:
- If the burdock root slices become too salty, rinse them under cold water before serving.
Food safety advice:
- Make sure to use clean and sanitized utensils and containers when preparing and storing this dish.
- Keep the Burdock Root Kasuzuke refrigerated at all times to prevent bacterial growth.
Food history:
- Kasuzuke is a traditional Japanese method of pickling food using sake kasu, the lees left over from sake production.
Flavor profiles:
- The Burdock Root Kasuzuke has a sweet and salty flavor with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve as an appetizer or as a side dish to a Japanese-inspired meal.
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Region: Japanese