Claire Corlett

Fish Food, Fish Tanks, and More
Salmon Kasujiru (Sake Lees Soup Recipe) | Cooking with Dog

Salmon Kasujiru (Sake Lees Soup Recipe) | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” Konnichiwa! Today, we are using this Sake Kasu, sake lees to make Salmon Kasujiru, a hot pot that will warm you from the inside out. First, cut the lightly salted salmon fillets into bite-size pieces. You can also use yellowtail instead of the salmon. Place the salmon into a pot of boiling water. When the surface turns slightly white, remove and place the pieces into a bowl of cold water. Rinse the salmon thoroughly and carefully remove the scales. Place the pieces onto a mesh strainer covered with a paper towel. This process will remove any unwanted flavor. Next, using a paper towel, remove the excess oil of the aburaage, thin deep-fried tofu. Cut the aburaage in half lengthwise. Stack the halves on top of each other and cut the aburaage into 1cm (0.4″) pieces. After cutting the aburaage, be sure to clean the oil from the cutting board and the blade of the knife. Now, shred the spring onion leaf diagonally. The cuts look like the shape of bamboo leaves, making it visually appealing. As for the konjac, divide it into bite-size pieces using a spoon. The uneven cuts will help the konjac to absorb the broth later. Place the konjac into a pot of water and bring it to a boil. Boil the konjac for about 30 seconds. This will also help reduce any unwanted flavor. Remove and place it into a mesh strainer. Now, let’s make the Kasujiru. Place the dashi stock in a pot and add the daikon radish and carrot. Add the konjac, aburaage and salmon. Heat the pot on medium heat. Cover but leave the lid slightly open to prevent the broth from developing any fishy odor. Bring it to a boil and remove the foam. Next, add a small amount of the broth to the sake kasu or sake lees, a by-product of sake making. Cover the pot again and cook on medium low heat. Meanwhile, dilute the sake kasu evenly with a balloon whisk. Add the miso and combine the mixture. After simmering for a total of 12 to 13 minutes, the vegetables will soften. Now, place the sake kasu and miso mixture into a mesh strainer. And press it through the strainer. The mixture will also dissolve in the broth while simmering so it is not necessary to remove the lumps completely. Distribute the sake kasu and miso. Add the white part of the long green onion sliced diagonally. Then, simmer for 3 to 5 more minutes until the long green onion softens. Now, it is ready. Ladle all the ingredients into a bowl along with the broth. The sake kasu is full of savory taste and the salmon and vegetables also bring out the flavor of the broth. Garnish with the spring onion leaves. Finally, sprinkle on the shichimi chili powder. Depending on the saltiness of the salmon and the type of miso, the overall flavor of this dish will change so be sure to try the broth and adjust the amount of miso accordingly. Kasujiru is so delicious! We recommend dissolving the sake kasu with the hot broth instead of hot water. This will avoid diluting the delicious soup. Good luck in the kitchen!

100 comments on “Salmon Kasujiru (Sake Lees Soup Recipe) | Cooking with Dog

  1. I really want to try this recipe! I just discovered a Japanese grocery store not too far from my house and they are stocked with a whole lot of items imported from Japan. I'm sure I can find some of the hard to find ingredients there.

  2. Hm haven't looked for Sake Lees around here (I live in germany), but with some Asia-Shops around I might be lucky.
    Another question, would it be possible to use a different meat or sea-food in the recipe? I'm allergic to fish of any kind sadly. But stuff like Shrimp, octopus or Crabs are okay
    so maybe there is a possible substitude?

    (if anyone saw me comment because of allergies before…yeah I have a few of them lol)

  3. 油揚げというと料理の苦手な私は熱湯で油を抜くというイメージがあったのですが
    ペーパーだけで油を抜くという方法もあるんですね。
    料理素人の私は少し知識が入った次第です。

  4. السلام عليكم ورحمة الله وبركاته
    man 'arad alssaeadat falyataearraf ealaa al'islam

  5. Hi Francis! Awesome recipe as always:) I just wanted to make a request If you don't mind! I adore your 'bento box' video and watched it lots of times! I would love to see another bento box video If possible! Thank you so much! Lots of love from Istanbul !

  6. I feel sorry for the dog, it has been on this show for 8 years now, and he's looking very old… let's hope he's in good health and live a lot more years 🙂

  7. Hi Chef and Francis. I just want to thank you for making such great cooking videos. I have learned and made so many recipes because of your cookery program. Thank you and keep up the wonderful videos!!!

  8. Ahh, Idk if you will read this chef and Francis, but you are by far the cutest and coolest cooking channel on YouTube. I always come back week after week to watch your videos. The food preparation is fabulous and so are you! Thanks for reading! (●´ω`●)

  9. I love to see you again, thank you for your wisdom and generosity sharing with us your recipes and año the makin off. Million of kisses

  10. Every time you talk you remind me of my FOREVER HOME IN OKINAWA. God I love your channel it always makes me lick my lips, makes me drool, and makes me hungry. So THANK YOU SOOOOOOO MUCH for existing on YouTube I am forever in your favor! Arigato Gozaimas!!!!!!

  11. Does anyone know why Chef and Francis have not posted a video for over 3 weeks? I hope they are ok! Im worried >.<

  12. Konnichiwa. Watashi wa Harrison desu. Sorry, I dont speak too much Japanese. I love your recipes and I enjoy learning native dishes from Japan because of you. Arigatou Gozaimasu!! I have a question. Why havent you uploaded videos lately? i have 2 weeks waiting for new recipes. Is everything okay? Have a wonderful day you all. sayounara!!!

  13. please note that こんにゃく has almost the same pronunciation in English. Actual people say Konjac as "kohn-yac", while text to speech services say "cone-jack", which isn't right.

  14. Is there a substitute for the Sake Lees? I live in the middle of nowhere and have a hard time finding ingredients like that! Is there a kind of sake I could order that would have a similar flavour?

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