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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, shio-koji & sake lees hot pot. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma. Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something which I have loved my whole life.

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 that.

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

When Aspergillus oryzae is combined with salt and steamed rice, then left in a warm environment to age, the rice grains break down into enzymes, glutamates, and sugars, imparting a mild salty taste with big umami (the so-called fifth human taste) flavors. Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods. It's made of just a few simple ingredients: salt, water, and rice koji. I wanted to make shio-koji with reduced sodium.

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.

I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method. Shio Koji is an ancient seasoning that has enjoyed a recent resurgence of popularity in Japan. Slowly, the rest of the world is catching on. Shio Koji is an amazingly versatile seasoning which can be used as a direct salt replacement. Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods.

So that is going to wrap this up for this special food shio-koji & sake lees hot pot recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!