Ingredients with Measurements:
- 1 large daikon radish
- 2 cups of sake kasu (sake lees)
- 1/2 cup of sugar
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of rice vinegar
- 1 tablespoon of grated ginger
- 1 tablespoon of grated garlic
- 1 teaspoon of salt
- 1 teaspoon of red pepper flakes (optional)
- Water
Special equipment needed:
- Large container with a lid
- Cheesecloth or paper towels
- Kitchen twine
Step-by-step instructions:
1. Peel the daikon radish and cut it into thick rounds.
2. In a large bowl, mix the sake kasu, sugar, soy sauce, mirin, rice vinegar, grated ginger, grated garlic, salt, and red pepper flakes (if using) until well combined.
3. Add enough water to the mixture to make a thick paste.
4. Place a layer of the daikon rounds in the bottom of the container.
5. Spread a layer of the kasuzuke paste over the daikon rounds.
6. Repeat layering the daikon and kasuzuke paste until all the ingredients are used up.
7. Cover the container with a lid and refrigerate for at least 3 days, or up to 2 weeks.
8. Every day, turn the container upside down to ensure that the daikon is evenly coated with the kasuzuke paste.
- Time:
Preparation time: 30 minutes
- Cooking time: None (refrigerate for at least 3 days)
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 0g
- Carbohydrates: 35g
- Protein: 2g
- Sodium: 1500mg
- Fiber: 3g
- Sugar: 28g
Substitutions for ingredients:
- If you can't find sake kasu, you can use miso paste instead.
- If you don't have mirin, you can use sweet sherry or sweet white wine instead.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar instead.
- If you don't have red pepper flakes, you can use cayenne pepper or chili powder instead.
Variations:
- You can add other vegetables to the kasuzuke, such as carrots or cucumbers.
- You can use different types of radishes, such as watermelon radish or black radish.
- You can add sliced onions or scallions to the kasuzuke.
Tips and tricks:
- Make sure the daikon rounds are thick enough to hold up to the kasuzuke paste.
- Use a container with a lid that fits tightly to prevent air from getting in.
- If the kasuzuke paste is too thick, add more water until it reaches a spreadable consistency.
- If the kasuzuke paste is too thin, add more sake kasu or miso paste until it thickens.
Storage instructions:
- Store the daikon kasuzuke in the refrigerator for up to 2 weeks.
Reheating instructions:
- Daikon kasuzuke is served cold and does not need to be reheated.
Presentation ideas:
- Serve the daikon kasuzuke on a platter with other pickled vegetables.
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Daikon kasuzuke pairs well with sushi, sashimi, or grilled fish.
Suggested side dishes:
- Serve with steamed rice and miso soup.
Troubleshooting advice:
- If the kasuzuke paste is too salty, add more sugar or mirin to balance the flavors.
- If the daikon is too tough, try slicing it thinner or blanching it in boiling water for a few minutes before adding it to the kasuzuke.
Food safety advice:
- Make sure to use clean utensils and containers when making the kasuzuke.
- Keep the kasuzuke refrigerated at all times to prevent spoilage.
Food history:
- Kasuzuke is a traditional Japanese method of pickling that uses sake kasu, the leftover lees from sake production.
Flavor profiles:
- Daikon kasuzuke has a sweet, salty, and slightly tangy flavor with a crunchy texture.
Serving suggestions:
- Serve the daikon kasuzuke as a side dish or appetizer.
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Region: Japanese