Ingredients with Measurements:
- 1 burdock root (about 12 oz)
- 2 cups dashi broth
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup white miso paste
- 1 tbsp sugar
- 2 green onions, thinly sliced
- 1 tbsp vegetable oil
Special equipment needed:
- Cutting board
- Knife
- Pot
- Ladle
- Measuring cups and spoons
Step-by-step instructions:
1. Peel the burdock root and cut it into thin slices, about 1/8 inch thick.
2. In a pot, heat the vegetable oil over medium heat. Add the burdock root and sauté for 2-3 minutes.
3. Add the dashi broth, sake, mirin, soy sauce, and sugar to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the burdock root is tender.
5. In a small bowl, whisk together the miso paste and a ladleful of the broth until smooth.
6. Add the miso mixture to the pot and stir gently to combine.
7. Turn off the heat and let the kasujiru sit for a few minutes to allow the flavors to meld.
8. Ladle the kasujiru into bowls and garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 15g
Protein: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of burdock root, you can use carrots or daikon radish.
- If you don't have dashi broth, you can use chicken or vegetable broth.
- If you don't have sake or mirin, you can use dry white wine or rice vinegar.
- Instead of white miso paste, you can use red miso paste or soybean paste.
Variations:
- Add sliced shiitake mushrooms or tofu for extra flavor and texture.
- Use chicken or beef instead of burdock root for a meaty version of kasujiru.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the burdock root thinly so it cooks evenly.
- Whisk the miso paste with a ladleful of the broth before adding it to the pot to prevent lumps.
- Don't let the kasujiru boil after adding the miso paste, as it can cause the broth to become grainy.
Storage instructions:
Store leftover kasujiru in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kasujiru in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the kasujiru in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve the kasujiru with steamed rice and pickled vegetables for a complete meal.
Suggested side dishes:
Steamed rice, pickled vegetables
Troubleshooting advice:
- If the broth is too salty, add a little water to dilute it.
- If the kasujiru is too thick, add more broth to thin it out.
Food safety advice:
Make sure to wash the burdock root thoroughly before peeling and slicing it.
Food history:
Kasujiru is a traditional Japanese soup made with miso paste and sake. It is often served as a side dish with rice and other Japanese dishes.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the kasujiru hot as a side dish or as part of a Japanese meal.
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Region: Japanese