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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, shio-koji & sake lees hot pot. It is one of my favorites. This time, 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 on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Shio-Koji & Sake Lees Hot Pot is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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. Get Japanese Dashi soup stock
  3. Prepare Sake lees
  4. Take Saikyo miso
  5. Make ready Usukuchi soy sauce
  6. Make ready Kombu tea (granules)
  7. Make ready Chicken (thigh, drumettes, or other cut of your choice)
  8. Get Shio-koji
  9. Prepare Sake
  10. Take Vegetables and other ingredients you have on hand:
  11. Take cm Daikon radish, cut into matchsticks
  12. Make ready Carrots, cut into matchsticks
  13. Get Chinese or napa cabbage
  14. Get Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
  15. Prepare Japanese leek (green onions)
  16. Take pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Make ready 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 reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!