Kasujiru, or sake lees soup, is a comforting and deeply flavorful Japanese dish that embodies the essence of shokunin – the dedication to craft and quality. This simple yet elegant soup utilizes sake kasu, the sediment left after sake brewing, which imparts a rich, umami-laden broth unlike any other. The creamy texture and subtly sweet taste are balanced beautifully by the addition of fresh vegetables and often, tofu or seafood. Kasujiru is not just a soup; it's a culinary experience showcasing the resourceful use of byproducts and the beauty of Japanese simplicity. It's a perfect dish for a chilly evening, offering both warmth and a unique taste adventure.
Beyond its deliciousness, Kasujiru is surprisingly easy to prepare. Ready to transform humble ingredients into a sophisticated and satisfying meal? Let's dive into the step-by-step instructions to create your own bowl of this warming and flavorful Japanese soup.
Tools Needed
- Pot
- Knife
- Peeler
- Masher (optional)
- Spatula
Ingredients
- Salted Salmon
- Daikon Radish
- Carrots
- Shiitake Mushrooms
- Kinpira (fried burdock root)
- Konnyaku
- Green Onions
- Thick Fried Tofu
- Sake Lees
- Miso
- Soy Sauce
- Water
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Ingredients
- Peel and cut daikon radish into 7mm wide pieces.
- Peel and cut carrots into 5mm pieces.
- Cut off the stems of shiitake mushrooms and slice the caps into 1cm pieces.
- scrape, wash, and cut diagonally into 5mm pieces. Soak in water.
- Cut konnyaku into bite-sized pieces by hand.
- Cut the fried tofu into 1cm pieces and pat dry with paper towels.
- Cut the salted salmon into bite-sized pieces.
Step 2. Simmer the Base and Add Sake Lees
- In a pot, combine daikon radish, carrots, and shiitake mushrooms with water. Bring to a boil over medium heat.
- Simmer for about 6 minutes, then reduce heat to low-medium.
- In a separate bowl, mash sake lees to loosen it (if necessary). Add a ladleful to the pot and dissolve.
- Add konnyaku and burdock root to the pot. Bring to a boil again, then reduce heat to low and simmer for 5 minutes.
- Add the loosened sake lees mixture and simmer for another 3 minutes.
Step 3. Finish and Serve
- Turn off the heat and gradually stir in miso paste to avoid lumps. Add soy sauce.
- Heat gently until just about to boil, then garnish with green onions.
- Serve hot!
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Feel free to add any ingredients you like!
- Loosen the sake lees thoroughly for a smoother soup. A masher can be helpful.
- Add miso at the end to preserve its flavor.
- Don't let the soup boil after adding the miso and soy sauce.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 40-55g
- Protein: 20-30g
FAQs
1. Where can I buy sake lees (sake kasu)?
Sake lees can often be found at Asian grocery stores, online retailers specializing in Japanese ingredients, or sometimes even at sake breweries. If unavailable, you can sometimes find it at stores specializing in fermentation supplies.
2. Can I substitute sake kasu with something else?
While nothing perfectly replicates the umami of sake kasu, miso paste can add a similar savory depth. However, the flavor profile will be different.
3. How can I store leftover Kasujiru?
Store leftover Kasujiru in an airtight container in the refrigerator for up to 3 days. It will thicken slightly as it cools.
Enjoy your homemade bowl of Kasujiru – a testament to the magic of simple ingredients and traditional Japanese cooking. This recipe is a wonderful starting point for experimentation; feel free to add your favorite vegetables or proteins. Warm up your evenings and impress your guests with this easy yet extraordinary soup.