[Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you.
[Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely.
[Burdock root and leek] Shred the burdock root and slice the leek thinly.
[Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices.
Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface.
After bringing to a boil, add the salted salmon and cook. Skim off any scum.
After all the ingredients are cooked through, season with sake and soy sauce. Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol.
Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion.
About sake lees: If you can obtain the thick paste type, it will be easier to use. Just by dissolving in a small sieve, you can add it to the soup easily.
If you use a block type of sake lees, you can use it in the same way; it just takes more time.
Story Behind this Recipe
I learned this dish from my mum. My mum used to crush the hard sake lees into paste using a pestle and mortar. I chose my easy way.
After adding the sake lees, cook for a while to evaporate the alcohol content. Add the fish after bringing the soup to a boil. It will kill the strong fishy smell. I used the salted salmon so I don't add any salt. Use some if necessary.