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Kasujiru (Sake Lees Soup with Salmon)
Serves 3 · About 35 min (10 min of this is just soaking the sake lees in water)
A cloudy white soup of lightly salted salmon, daikon, carrot and fried tofu, finished with sake lees and miso. It warms you up.
① Soak the sake lees in water→② Cut the fillings→③ Simmer the vegetables→④ Simmer the salmon→⑤ Mix in the sake lees and miso
What to buy
Fish
Vegetables
Tofu & fish cakes
Seasonings & dry goods
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How to make it
1
Soak the sake lees in water
- Tear 60 g sake lees by hand into 2–3 cm pieces and put in a small bowl
- Add 100 ml of the 600 ml water and let sit 10 min (do step 2 while you wait)
How to tell it's doneWhen you press it with a finger, the sake lees squash easily.
2
Cut the fillings
- Cut each salmon fillet into 3 (if you see bones, pull them out by hand)
- Peel the daikon and cut into 5 mm thick quarter-rounds
- Peel the carrot and cut into 3 mm thick quarter-rounds
- Cut the fried tofu in half lengthwise, then into 1 cm wide strips
- Cut the leek into 1 cm wide diagonal slices
How to tell it's doneEverything is cut. Wash the cutting board and knife that touched the salmon well, before or after cutting the vegetables.
3
Simmer the vegetables
- Put the remaining 500 ml water, 1 tsp dashi granules, the daikon and carrot in a pot and turn to medium heat
- When it boils, turn to medium-low heat and simmer about 8 minutes
How to tell it's doneA bamboo skewer (or chopsticks) goes into the daikon easily.
4
Simmer the salmon and fried tofu
- Add the salmon and fried tofu
- If whitish foam (scum) appears, scoop it off with a ladle and throw it away
- Simmer about 5 min
How to tell it's doneBreak open the thickest piece of salmon with chopsticks: it is light pink and not see-through all the way inside, with no clear parts.
5
Mix in the sake lees and miso
- Mash the sake lees in the bowl from step 1 with the back of a spoon until smooth
- Add 1 ladle of soup from the pot to the bowl and mix. When it has dissolved, pour it back into the pot
- Dissolve 1 tbsp miso in a ladle and stir it in
- Add the leek and cook 2 min on low heat. Do not let it boil hard
- Taste it. If the flavor is weak, add salt a pinch at a time
ReadyThe soup is cloudy white all over, and the leek is soft.
Be carefulSake lees contain alcohol, and some may stay even after cooking. Children, people who are weak with alcohol, and anyone who will drive afterward should not eat it.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Lumps of sake lees are leftThey did not soak long enough in step 1. Mash them well in the bowl before adding to the pot.
Too saltyThe salt from the salted salmon went into the soup. Next time, start with 2 tsp miso and add more while tasting. This time, add hot water 50 ml at a time.
The salmon is dryIt simmered too long in step 4. The salmon only needs 5 min at the end.
The soup looks grainyIt boiled in step 5. After adding the sake lees and miso, keep it on low heat.
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