Ingredients with Measurements:
- 4 medium-sized carrots, peeled and sliced into thin rounds
- 1 cup of sake kasu (sake lees)
- 1/2 cup of sugar
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of salt
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 teaspoon of red pepper flakes (optional)
- Water
Special Equipment Needed:
- Large mixing bowl
- Glass jar with a tight-fitting lid
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sake kasu, sugar, rice vinegar, soy sauce, mirin, salt, garlic, ginger, and red pepper flakes (if using). Mix well until the sugar has dissolved.
2. Add the sliced carrots to the bowl and mix until they are fully coated with the marinade.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 24 hours, or up to 48 hours for a stronger flavor.
4. After marinating, remove the carrots from the bowl and gently squeeze out any excess liquid.
5. Transfer the carrots to a glass jar with a tight-fitting lid.
6. Add enough water to the remaining marinade to make a total of 2 cups of liquid.
7. Pour the liquid over the carrots in the jar, making sure they are fully submerged.
8. Seal the jar tightly and let it sit at room temperature for 2-3 days, or until the carrots have reached the desired level of pickling.
9. Once the carrots are pickled, store the jar in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Marinating time: 24-48 hours
Pickling time: 2-3 days
Total time: 3-4 days
Temperature:
Room temperature for pickling, refrigerated for storage
Serving size:
Makes about 2 cups of pickled carrots
Nutritional information:
Calories per serving: 50
Total fat: 0g
Sodium: 650mg
Total carbohydrates: 11g
Dietary fiber: 1g
Total sugars: 9g
Protein: 1g
Substitutions for ingredients:
- Sake kasu can be substituted with miso paste or white wine lees.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Mirin can be substituted with sweet sherry or rice wine.
Variations:
- Add sliced onions or daikon radish to the marinade for extra flavor.
- Use different vegetables such as cucumbers or bell peppers.
- Add herbs such as thyme or rosemary to the marinade.
Tips and Tricks:
- Make sure to fully coat the carrots with the marinade to ensure even pickling.
- Use a glass jar with a tight-fitting lid to prevent air from getting in and spoiling the pickles.
- Gently squeeze out any excess liquid from the carrots before pickling to prevent them from becoming too salty.
Storage Instructions:
Store the pickled carrots in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating Instructions:
This recipe does not require reheating.
Presentation Ideas:
Serve the pickled carrots as a side dish or as a topping for sandwiches or salads.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with sushi or other Japanese dishes.
Suggested Side Dishes:
Serve with steamed rice or miso soup.
Troubleshooting Advice:
If the pickles are too salty, rinse them under cold water before serving.
Food Safety Advice:
Make sure to use clean utensils and a clean jar when pickling to prevent contamination.
Food History:
Kasuzuke is a traditional Japanese pickling method that uses sake kasu, the lees left over from sake production, as the marinade.
Flavor Profiles:
The pickled carrots have a sweet and tangy flavor with a subtle umami taste from the sake kasu.
Serving Suggestions:
Serve the pickled carrots as a side dish or as a topping for sandwiches or salads.
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Region: Japanese