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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, shio-koji & sake lees hot pot. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my entire life. They’re fine and they look fantastic.

The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji. 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.

To get started with this 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 cook 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. Make ready 80 grams Sake lees
  4. Get 50 grams Saikyo miso
  5. Get 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. Get 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. Get 2/3 Carrots, cut into matchsticks
  13. Prepare 1/4 Chinese or napa cabbage
  14. Make ready 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
  15. Get 1/2 Japanese leek (green onions)
  16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Get 2 Kurumabu (optional)

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. Shio koji isn't quite so glutamate-rich.

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.

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. SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

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