Hey everyone, it is Brad, welcome to my recipe site. 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 will make it a little bit tasty. This will be really delicious.
Shio-Koji & Sake Lees Hot Pot is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Shio-Koji & Sake Lees Hot Pot is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.
To get started with this recipe, we must prepare a few components. You can have shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
- Take To make the sake lees soup:
- Prepare 1000 ml Japanese Dashi soup stock
- Take 80 grams Sake lees
- Make ready 50 grams Saikyo miso
- Get 1 tbsp Usukuchi soy sauce
- Get 1 tsp Kombu tea (granules)
- Take 1 Chicken (thigh, drumettes, or other cut of your choice)
- Get 1 tbsp Shio-koji
- Prepare 50 ml Sake
- Take Vegetables and other ingredients you have on hand:
- Make ready 8 cm Daikon radish, cut into matchsticks
- Take 2/3 Carrots, cut into matchsticks
- Get 1/4 Chinese or napa cabbage
- Prepare 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- Make ready 1/2 Japanese leek (green onions)
- Make ready 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Take 2 Kurumabu (optional)
SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of. 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. It's made of just a few simple ingredients: salt, water. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.
Instructions to make Shio-Koji & Sake Lees Hot Pot:
- 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.
- Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
- 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.
- Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
- [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.
Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and alcoholic beverages in Japan. Shio Koji translates to "salt mold" and is a type of fungus. When combined with salt it also makes a great marinade that enhances flavor and tenderizes.
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