Kasahara-Style Kasujiru (Sake-Lees Soup)

Slice the shiitake thinly and tear apart the stems.

Peel the daikon thickly and cut into chunks.

Cut the carrot into chunks alongside the daikon.

Cut the konnyaku.

The abura-age will be toasted later, then cut.

Chop the sake lees and add water and sake to make it easier to dissolve.

Parboil the daikon, carrot, and konnyaku, starting from cold water.

At the same time, gently warm the chopped sake lees with water and sake over low heat to dissolve.

Toast the abura-age in a frying pan until crisp.

Once the daikon, carrot, and konnyaku are tender, transfer to a pot and add the dashi.

Add the shiitake and simmer briefly.

Loosen the sake lees with some of the broth and stir into the pot.

Simmer for 5 minutes after adding the sake lees.

Stir in miso, light soy sauce, and mirin to adjust the flavor.

Cut the toasted abura-age into bite-size pieces.

Ladle into bowls and top with the toasted abura-age, banno-negi, and shichimi.