How to Cook Kasujiru

       As I mentioned in my previous entry, I cooked kasujiru last night. Kasujiru is made of sake kasu, which are the lees left over from sake production. Sake kasu are nutritious food and are high in protein and vitamin. Because sake kasru are made from sake production, they have a little alcohol smell. However, after cooking them, the smell of alcohol disappears. By adding sake kasu, the soup turns out very tasty dish has umami. I'm going to share how to cook kasujiru with you.

Kasujiru

Ingredients (Servers 4)


2 cups of water
20 oz of sake kasu
1 teaspoon of hondashi
1/4 pounds of salmon (cut them into bite size)
1/4 pounds of Japanese radish (cut round slices in quarters)
1/2 carrot (cut round slices in quarters)
1 tablespoon of soy sauce
1 tablespoon of mirin
1 tablespoon of miso
1 cup of sliced scallion


1. Heat water to a boil and add sake kasu and hondashi.
2. Add salmon, radish, carrot, soy sauce and mirin. Simmer for 15 minutes
3. Blend miso into soup in the ladle before adding.
4. Ladle into bowls, and garnish with scallion.
5. Enjoy!



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     Today's Vocabulary
lees : 【líːz】 : noun : かす