Japanese cuisine · Soups & Stews

Kasujiru

Warming winter soup made from sake lees and miso with salmon, daikon and carrot, mild, creamy and lightly yeasty.

Ingredients · for 4 servings

• 300 g salmon fillet
• 1 tsp coarse sea salt
• 1.2 l dashi
• 150 g sakekasu (sake lees)
• 2 tbsp light miso
• 300 g daikon radish
• 2 carrots
• 2 sheets aburaage (fried tofu)
• 1 leek
• 1 tbsp sake

Instructions

1. Cut the salmon into 3 cm cubes, sprinkle with the sea salt and let sit for 20 min., then rinse briefly and pat dry.
2. Tear the sakekasu into small pieces, pour over 200 ml warm dashi and soak for 15 min., until it can be stirred into a smooth paste with a spoon.
3. Peel the daikon and carrots and cut into thin quarter-rounds, blanch the aburaage with hot water, squeeze out and cut into strips.
4. Bring the remaining dashi to a boil, add the daikon and carrots and cook over medium heat for 12-15 min., until the daikon is translucent and soft.
5. Add the salmon, aburaage and sake and let steep gently for 6 min., then stir in the sakekasu paste and miso through a sieve and just keep the soup hot without letting it boil.
6. Cut the leek into fine rings, fold in briefly and serve the soup immediately, piping hot, in warmed bowls.