SAKE-lees Soup 　　　(Kasu-jiru)
1/3 daikon radish
1 or 1/2 carrot (ninjin)
1 piece fried bean curd (aburaage)
1 grilled fish paste (chikuwa)
2 cut salted salmon, grilled (shiojake)		aburaage	chikuwa
1/2 devil's tongue jelly (konnyaku)
2 leaves spring leek (negi)
200g sake-lees (sakekasu)
60g miso
soy sauce (shouyu)		konnyaku	sakekasu
1. Slice radish and carrot into 5mm thick. 2. Dip fried been curd in hot water, and cut into 5mm pieces. 3. Cut grilled fish paste in half circles, and slice to 2mm thick. 4. Assemble the above, and boil with bonito soup. 5. Braise sake-lees with soup in a mortar and pour into the pan. 6. Braise miso in the pan, and add soy sauce. 7. Cut leek in small pieces, and scatter in the pan. 8. Pour into bowls and serve warm. Serves 4