Kasuzuke – Sake Lees Pickled Cucumber
Sake lees impart a subtle, sweet alcoholic fragrance to cucumbers — a regional Japanese classic with remarkable depth.
Ingredients
| 2 | Medium cucumbers | |
| 200 g | Sake lees (sake kasu) | |
| 1 tbsp | 15 ml | Salt |
| 1 tbsp | 15 ml | Sugar |
| 2 tbsp | 30 ml | Mirin |
Instructions
- Rub the cucumbers with salt and let sit for 30 minutes, then pat dry. 2. Mix the sake lees, sugar, and mirin until a smooth paste forms. 3. Coat the cucumbers completely with the paste. 4. Wrap in plastic wrap and refrigerate for 2–5 days. 5. Wipe off the sake lees before slicing and serving. The cucumber will have a distinctive sake fragrance.