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Western-style Kasu-jiru
Salmon in season goes especially well with sake lees. Adding milk makes the miso soup milder.
* Kasu-jiru is a Japanese soup using sake lees.
Ingredients (4 servings)
| Salmon | 50 g |
|---|---|
| Daikon radish | 1/4 |
| Carrot | 1/2 |
| Burdock | 1/3 |
| Shimeji mushrooms | 1/2 pack |
| Taro | 1 |
| Konjac (Devil’s tongue) | 1/4 cake |
| Renkon (Lotus root) | 1/4 section |
| Kaiwaredaikon (White radish sprouts) | Several sprouts |
| Sake lees | 30 g |
| Soy sauce | 1 teaspoon |
| Milk | 200 cc |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
Directions
- Boil the konjac in water and tear into pieces with a spoon. Cut all the other ingredients into proper sizes.
- Bring the dashi stock to a boil and add the ingredients except for the kaiwaredaikon. After the ingredients are cooked, dissolve the miso and sake lees and add the milk and soy sauce.
- Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
For children, reduce the amount of sake lees.
