Cut daikon into quarter slices, carrot into half-moon slices, shiitake mushrooms into thin slices, and konjac into 5mm slices. Wipe excess oil from fried tofu and cut into 1cm strips.

Pat salted salmon dry with paper towels, remove bones and scales, and cut into 2–3cm pieces.

In a pot, combine dashi powder, water, daikon, and carrot. Heat over medium heat until boiling, then skim off any foam. Add fried tofu, konjac, and shiitake mushrooms, cover, and simmer on low heat for 8 minutes.

Dissolve sake lees in a heatproof container using some broth, stirring until smooth. Add salmon to the pot and cook for 3 minutes until done.