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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shio-koji & sake lees hot pot. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you cook it.

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

Instructions 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.

So that’s going to wrap it up for this special food shio-koji & sake lees hot pot recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!