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Kasu Jiru (Sake Lees Soup)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish , Soup
Cuisine: Japanese

Ingredients

  • 150 g konnyaku
  • 150 g burdock root (gobo)
  • 1 carrot medium size
  • ¼ daikon radish approx 150g
  • 2 pieces fried tofu pouch (aburaage) thinly sliced
  • 1 tsp cooking oil
  • 200 g thinly sliced pork I used belly
  • salt
  • 1 liter dashi stock
  • 3 ½ tbsp white miso
  • 100 g sake lees
  • 1 tbsp light soy sauce
  • finely chopped green onions

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide into serving bowls and sprinkle with finely chopped green onions. Enjoy!