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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shio-koji & sake lees hot pot. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Shio-Koji & Sake Lees Hot Pot is something which I’ve loved my whole life. They’re fine 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. The brown rice shio-koji is a bit sweeter, but also a little grainier.

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

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
  1. Prepare To make the sake lees soup:
  2. Make ready 1000 ml Japanese Dashi soup stock
  3. Prepare 80 grams Sake lees
  4. Prepare 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. Take 1 tbsp Shio-koji
  9. Prepare 50 ml Sake
  10. Get 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. Make ready 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
  15. Make ready 1/2 Japanese leek (green onions)
  16. Get 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Take 2 Kurumabu (optional)

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. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook.

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. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia.

So that is going to wrap this up with this special food shio-koji & sake lees hot pot recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!