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Sake kasu beurre blanc

Sake kasu is the pressed lees left over from the production of sake. The flavour is fruity, full-bodied and slightly sweet.

Created by Bas Varga, Shun, Medemblik, The Netherlands.

Makes 1800 grams. 

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

100
g
sake
200
g
1000
g
vegetable stock
400
g
cream
200
g
butter
50
g
sushi vinegar
50
g
shio koji
as needed
salt
as needed
xanthan gum

Scale recipe

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