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cucumber pickled in sake lees

  • Serves: 5
  • Calories: 290 kcal
  • Total Time: 35 d 4 h 0 m
    • Prep: 7 d 4 h 0 m
    • Cook: 28 d
  • Japanese: Kyuri no nara-zuke
Cucumber Pickled in Sake Lees
Ingredients

ingredients:

  • 3 cucumbers
  • 1 3/4 ounces salt

0ne week later:

Step 1

step 1:

Wash the cucumbers and wipe the water off with a paper towel. Put them together with the salt in a plastic bag for food and close. Squeeze the bag. Put a 2 lit. Pet bottle of water over it and keep at room temperature for a week.

Step 2

step 2:

(one week later) Remove the cucumbers from the bag, wash them and wipe the water off with a paper towel. Put them on a colander and dry them in the shade outdoors for half a day.

Step 3

step 3:

Mix the sake lees, sugar and sweet sake for seasoning (mirin) in a bowl. (If you use the hard type of sake lees, tear it off and put it in a microwave-proof container. Warm it in the microwave for 30 seconds. )

Step 4

step 4:

Put the mixture Step 3 and cucumbers in a plastic bag for food and close the bag. Squeeze the bag. Place the bag in the refrigerator for 3~4 weeks.

Step 5

step 5:

(3 to 4 weeks later) Remove from the refrigerator. Take the cucumbers out of the bag and wipe them with a paper towel to remove any sake lees mixture. Thinly slice the cucumbers diagonally.

Kyuri no nara-zuke

comment:

This pickle recipe originated in Nara Prefecture. White gourd, ginger, etc. can also be used to make it. Sake lees contain a lot of dietary fiber, protein, vitamins and minerals and are effective at fighting fatigue and improving health. After pickling sake lees after pickling contain a lot of nutrition and umami, so you can reuse them when you cook meat, fish and vegetables. (We will post these recipes.) After 3 weeks, the sake lees soak into the cucumbers and make them very delicious. After 4 weeks, the cucumbers develop an even richer taste. Please try them.

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Int'l. recipes with a Japanese twist