1. Preparing the ingredients
Sake kasu is a byproduct when making Japanese sake and therefore
there is a big difference in its taste. You can make kasu jiru with kasu paste
you often find at supermarkets, but I recommend using sake kasu made at sake
breweries, which produces good Japanese sake but not in large volume since the
aroma is better.
The preparation process depends on the firmness of sake kasu. If it is soft,
put it in a bowl with some dashi and smash it up as shown in the picture below.
* If you are using hard sheets of sake kasu, soak it in dashi
for a while or you can grind it using mortar. Sake kasu can be frozen. If you
find good sake lees, you’d better buy extra!
The ingredients to put in are salmon, root vegetables (daikon
radish, turnip, carrot, burdock root etc.) and aburaage. Cut the salmon, which
will be the main ingredient, into large pieces and the rest into bite size pieces. If
you have long green onion, slice it thinly for garnish and it will add color
to the dish.
2. Mixing the eggs
Soak the dried kelp and shiitake mushroom in water for several
hours and cut the shiitake mushroom into bite size pieces. Strain the dashi to
remove any dust from the shiitake mushroom and put it on low heat.
Bring it to a simmer and add the vegetable that takes long time to cook first. When
the vegetables are cooked, add salmon and aburaage. After the salmon is cooked,
add the melted sake kasu using a strainer. To finish the recipe, taste the soup
and add shiro miso and it’s ready to serve.
（レシピ・写真： 冨田唯介 英訳： 中西 直）