Incorporating Japanese ingredients into your cooking is a sure-fire way to elevate a dish, adding a whole new world of flavours. In particular, sake is an exceptional ingredient, working as a liquid to thicken up a sauce, braise food and include some oomph in a Japan-inspired meal.
Have you ever considered using sake kasu in a recipe? During the pressing stage in sake production, solid lees are separated from the mash and work as their own unique product. This sake kasu embodies the Japanese philosophy of not leaving behind any waste and can be put to good use in your cooking.
With that in mind, here is my sake kasu cheese scone recipe that’s super easy and really brings on some delicious flavours!
Cooking time: 35 – 40 minutes
One mug of grated Edam (adjust measurements and type of cheese for your own preferences)
4 tbsp of butter
3 tbsp of milk
4 tbsp of flour
- Pre-heat the oven to 200°C.
- Melt butter into a pan and add milk, eggs and flour. Stir on a low heat for 5 minutes.
- Add the sake lees into the pan and stir in until the kasu has melded with the other ingredients.
- Put in the grated cheese and simmer on a low heat for another 5 minutes.
- Pour mixture into a non-stick baking tray and place into the oven for 30 minutes and ensure the surface is golden brown.
- Cut the scones into square pieces and serve cold or hot.
- Sake kasu can be bought from several online Japan food stores. I got mine from Kanpai Brewery.