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Kasu jiru with pork served with fresh green onions
Japanese winter soup topped with chopped spring onions

Pork Kasu Jiru (Miso soup with sake lees)

Author: Flavelo
Recipes Main Courses Soups
The pork version of Kasu Jiru (in Tonjiru style) is a heavyweight of winter Japanese cuisine. The meeting of fatty pork and root vegetables with the creamy, sake-infused stock results in a dish that warms from the inside out. The piquant notes of sesame oil and ginger counterbalance the sweet, alcoholic aroma of the Sake Kasu.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large saucepan
  • Grater
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Fish
⚠️ Gluten

Instructions

1 ✓

Cut the pork into thin strips or bite-sized cubes. Heat the sesame oil in the saucepan and fry the meat until it turns white.

Tip: The meeting of sesame oil scent and pork fat provides the base aroma of the soup.
2 ✓

Throw the sliced onion, crushed garlic, and grated ginger onto the meat. Fry for another 2-3 minutes until the onion softens.

Tip: Ginger and garlic remove any heavy smell from the pork and freshen up the dish.
3 ✓

Pour in the stock, bring to a boil, and skim off the foam rising to the top. Cook for 15 minutes over medium heat.

Tip: Skimming results in a cleaner tasting and better-looking soup.
4 ✓

Dissolve the Sake Kasu and Miso paste in a ladleful of liquid, then pour back into the soup. Season with soy sauce.

Tip: Dissolving separately is important to avoid salty paste lumps in the soup.
5 ✓

Add the diced tofu and warm through for 3-4 minutes (do not boil strongly anymore!).

Tip: The tofu absorbs the soup's flavour, but if overcooked, it falls apart.
6 ✓

Sprinkle generously with fresh spring onion when serving.

Tip: The crunch of the onion provides contrast to the creamy soup.

Recipe FAQ

Can I use chicken?
Yes, but the pork fat gives that characteristic flavour that goes well with the sake lees. It will be lighter with chicken.
Where can I get stock?
You can use Dashi powder (Japanese fish stock powder) dissolved in hot water, which is the simplest solution.

Ingredients

  • 300 g Pork (belly or fatty shoulder)
  • 4 tbsp Sake Kasu (Sake lees)
  • 2 tbsp Miso paste
  • 200 g Tofu (firm)
  • 1 pc Onion
  • 2 cloves Garlic (chopped)
  • 1 tbsp Fresh ginger (grated)
  • 2 stalks Spring onion (sliced)
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 l Dashi stock (or water)