Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, persimmon mixed with sake lees and miso. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Persimmon Mixed with Sake Lees and Miso is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Persimmon Mixed with Sake Lees and Miso is something that I have loved my entire life. They are nice and they look wonderful.
Great recipe for Persimmon Mixed with Sake Lees and Miso. I thought that persimmon and sake lees would go well with each other. Increase the amount of sake lees to taste. See recipes for Pickles made with "Amazake" too.
To get started with this particular recipe, we must prepare a few ingredients. You can have persimmon mixed with sake lees and miso using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Persimmon Mixed with Sake Lees and Miso:
- Prepare 2 Persimmon
- Prepare 3 1/2 tbsp ◎Sake lees
- Make ready 2 tbsp ◎Miso
- Get 2 tsp ◎Sugar
- Take 1/2 tsp ◎Salt
- Get 1 dash ◎Soy sauce
Kasuzuke (粕漬け) means sake lees "kasu" and pickling/marinade "zuke". Otherwise, combine sake lees with miso, sugar, and salt first. Using your hand, mix the ingredients and knead well until well combined. Add sake a little bit at a time to combine with the sake lee mixture.
Instructions to make Persimmon Mixed with Sake Lees and Miso:
- Combine the ◎ ingredients.
- Use a fork or spoon to knead it well. It should come out like this. Place in a bowl.
- Peel the persimmon and cut into 1 cm chunks like this.
- Add the cut persimmon to the bowl with the kneaded ◎ ingredients and mix well. You can do this step with your hands.
- Once the persimmon is well-coated with the ◎ mixture, transfer to dishes and serve.
Using your hand, mix the ingredients and knead well until well combined. Add sake a little bit at a time to combine with the sake lee mixture. Generously salt fish, place in plastic container and refrigerate overnight. I mixed it well until the sugar dissolved, then mixed in the miso until I attained the consistency of soft miso. Preparation for cod: I got two pieces of cod filet; serving for two.
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