Kasu jiru is a thick, boozy soup made from sake lees (the solid byproduct of the sake-making process), root vegetables, and salmon, other fish, or pork. I've only ever had it twice -- at Minako in San Francisco and at a brewery's restaurant in Kobe -- and I'd like to make it at home with the kasu available at my local Japanese market.
I cannot find a recipe anywhere. Can someone share one? Thanks.