Kasu Jiru (Sake Lees Soup)
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Kasu Jiru (Sake Lees Soup)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 150 g konnyaku
- 150 g burdock root gobo
- 1 carrot medium size
- ¼ daikon radish approx 150g
- 2 pieces fried tofu pouch thinly sliced, aburaage
- 1 tsp neutral cooking oil generic cooking oil
- 200 g pork I used belly, thinly sliced
- salt
- 1 liter dashi stock
- 3 ½ tbsp white miso
- 100 g sake lees
- 1 tbsp soy sauce light
- green onion finely chopped
Instructions
- Cut 150 g konnyaku into bitesize pieces and boil it in lightly salted water for 2-3 minutes. Drain and wash with cold water, then set aside for later. Peel and cut 150 g burdock root (gobo), 1 carrot and ¼ daikon radish into thin slices. Thinly slice 2 pieces fried tofu pouch (aburaage).
- Heat a pot on medium and add 1 tsp cooking oil. Once hot, add 200 g thinly sliced pork and sprinkle with a pinch of salt. Fry until lightly browned on both sides and the fat is released into the pan.
- Add the carrot, daikon radish and burdock root to the pot. Sprinkle with a little more salt and stir fry for 2 minutes until the vegetables are coated in the fat from the pork.
- Pour 1 liter dashi stock into the pot and bring to a gentle simmer. Simmer for 7 minutes or until the vegetables are softened to your liking.
- Add 150 g konnyaku and 2 pieces fried tofu pouch (aburaage), and reduce the heat to low. Continue to simmer for 3 minutes or until the konnyaku is warmed through.
- Turn off the heat and place 3 ½ tbsp white miso and 100 g sake lees in a miso strainer. Dip it into the soup and whisk until it's dispersed into the broth. If you don't have a miso strainer or similar too, pour some broth into a small bowl with the miso and sake lees, whisk until smooth before adding it to the rest of the soup. Add 1 tbsp light soy sauce and mix.
- Divide into serving bowls and sprinkle with finely chopped green onions. Enjoy!
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