Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pork soup with sake lees. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables. About Sake Kasu (Sake Lees) Sake kasu is the lees of sake that is left over in the process of sake making.
Pork Soup with Sake Lees is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pork Soup with Sake Lees is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have pork soup with sake lees using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pork Soup with Sake Lees:
- Make ready Sweet potato
- Prepare Daikon radish
- Prepare Carrot
- Prepare Burdock root
- Make ready Thinly sliced pork belly
- Make ready if you have some Shimeji or other mushrooms
- Make ready Miso
- Prepare Sake lees
- Take Dashi stock granules
- Take Water
- Take Usukuchi soy sauce
- Get if you have some Green onion (topping)
You can find something for parties at home, treating guests, and everyday meals. Enjoy your taste with Kikkoman Soy Sauce! Sakekasu is made from steamed rice and kome-koji (rice malt). During the fermentation process that produces sake, the solids, or lees, that remain after the liquid is captured is called sakekasu.
Instructions to make Pork Soup with Sake Lees:
- Cut the daikon and carrot into 2-3 cm long rectangles. Cut up the konnyaku in the same way.
- Finely shave the burdock root and soak in a bowl of water. Shred the shimeji mushrooms.
- Slice the sweet potato into 5- 10 mm thick pieces and cut the big slices in half. Chop up the pork.
- Put the water in a pan and add the dashi stock granules, daikon radish, carrot, burdock root and konnyaku. Turn on the heat. When it comes to a boil, add the pork.
- Simmer while skimming off the scum occasionally until the vegetables are tender. In the meantime, chop up the sake lees roughly and warm in the microwave.
- When everything is cooked through, add the sweet potato and shimeji mushrooms.
- Add the sake lees. Simmer until the sweet potato is tender, stirring occasionally.
- Add the miso while tasting. Finish by adding the usukuchi soy sauce.
- If you want to make this a sake lees soup without miso, make it with 150 g of sake lees and season with salt and soy sauce.
- Add anythin you'd like, such as salmon offcuts, taro root, turnip, etc.
Sakekasu has health as well as cosmetic applications. It contains protein, carbohydrates, dietary fiber, vitamins, organic acids, and. Cooking Directions Boil the water to cook the noodles. Mix the Sake Lee, and hot water or stock soup, with the Somi Kitano Miso. Sake pressed in the older methods, using a big wooden box called a fune, in which the lid gets cranked down on moromi in small canvas bags inside, will yield sake kasu that is more chunky, broken up, and formless.
So that is going to wrap it up with this exceptional food pork soup with sake lees recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
