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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shio-koji & sake lees hot pot. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Make ready To make the sake lees soup:
  2. Get 1000 ml Japanese Dashi soup stock
  3. Get 80 grams Sake lees
  4. Get 50 grams Saikyo miso
  5. Make ready 1 tbsp Usukuchi soy sauce
  6. Take 1 tsp Kombu tea (granules)
  7. Prepare 1 Chicken (thigh, drumettes, or other cut of your choice)
  8. Take 1 tbsp Shio-koji
  9. Take 50 ml Sake
  10. Get Vegetables and other ingredients you have on hand:
  11. Make ready 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. Take 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. Get 2 Kurumabu (optional)

LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. 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 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.

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.

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.

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