Ingredients with Measurements:
- 4 cups of dashi (Japanese soup stock)
- 1/2 cup of sake
- 1/2 cup of mirin
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1/2 pound of shiitake mushrooms, stems removed and caps sliced
- 1/2 cup of kasu (sake lees)
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine the dashi, sake, mirin, soy sauce, and sugar. Bring to a boil over medium-high heat.
2. Add the shiitake mushrooms and reduce the heat to low. Simmer for 10 minutes.
3. Add the kasu and stir until it dissolves.
4. Simmer for another 5 minutes.
5. Ladle the soup into soup bowls and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 112
Fat: 1g
Carbohydrates: 20g
Protein: 3g
Sodium: 1,500mg
Substitutions for ingredients:
- Dashi can be substituted with chicken or vegetable broth.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with sweet sherry.
- Kasu can be substituted with miso paste.
Variations:
- Add sliced tofu for extra protein.
- Add sliced green onions for extra flavor.
- Add udon noodles for a heartier meal.
Tips and tricks:
- Use fresh shiitake mushrooms for the best flavor.
- Adjust the sweetness and saltiness to your liking.
- Serve with steamed rice for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a traditional Japanese soup bowl with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions or shichimi togarashi (Japanese seven spice).
Pairings:
Pair with a light-bodied white wine or a Japanese beer.
Suggested side dishes:
Serve with steamed rice and a side of pickled vegetables.
Troubleshooting advice:
- If the soup is too salty, add more dashi or water to dilute it.
- If the soup is too sweet, add more soy sauce to balance it out.
Food safety advice:
- Make sure to cook the soup thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator promptly.
Food history:
Kasujiru is a traditional Japanese soup made with sake lees, which is the leftover solids from sake production.
Flavor profiles:
Kasujiru has a savory and slightly sweet flavor with a hint of umami from the shiitake mushrooms.
Serving suggestions:
Serve as a starter or as a main dish with steamed rice and a side of pickled vegetables.
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Region: Japanese