Shio-Koji & Sake Lees Hot Pot
Shio-Koji & Sake Lees Hot Pot

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shio-koji & sake lees hot pot. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my whole life.

Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. The brown rice shio-koji is a bit sweeter, but also a little grainier.

To get started with this recipe, we must first prepare a few components. You can cook shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
  1. Take To make the sake lees soup:
  2. Get 1000 ml Japanese Dashi soup stock
  3. Prepare 80 grams Sake lees
  4. Get 50 grams Saikyo miso
  5. Take 1 tbsp Usukuchi soy sauce
  6. Prepare 1 tsp Kombu tea (granules)
  7. Take 1 Chicken (thigh, drumettes, or other cut of your choice)
  8. Make ready 1 tbsp Shio-koji
  9. Prepare 50 ml Sake
  10. Get Vegetables and other ingredients you have on hand:
  11. Get 8 cm Daikon radish, cut into matchsticks
  12. Take 2/3 Carrots, cut into matchsticks
  13. Get 1/4 Chinese or napa cabbage
  14. Take 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
  15. Prepare 1/2 Japanese leek (green onions)
  16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Get 2 Kurumabu (optional)

Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub Apply Shio Koji to chicken or pork. SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form. LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as.

Steps to make Shio-Koji & Sake Lees Hot Pot:
  1. Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat. Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.
  2. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
  3. Combine the sake lees and saikyo miso in a bowl, and add the dashi soup stock from Step 2 a little at a time. Dissolve until smooth, then add the soy sauce and kombucha, then add it to the pot.
  4. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
  5. [To prepare the kurumabu:] Rehydrate the kurumabu in lukewarm water, gently press out excess water by pressing down with the palm of your hand. Then, chop into bite-sized pieces.

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. Dan shows us to use it. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years. Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Koji comes as shio-koji - prepared salt koji or koji sauce - left and center; and as rice koji, right, to make salt koji at home.

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