Simple Way to Make Perfect Shio-Koji & Sake Lees Hot Pot

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, shio-koji & sake lees hot pot. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Shio-Koji & Sake Lees Hot Pot is something which I’ve loved my whole life. They are fine and they look wonderful.

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. Slice and serve sashimi style Here is the recipe for shio-koji. Shio Koji can enhance umami in foods.

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

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:

1. Prepare To make the sake lees soup:
2. Take Japanese Dashi soup stock
3. Take Sake lees
4. Prepare Saikyo miso
5. Make ready Usukuchi soy sauce
6. Prepare Kombu tea (granules)
7. Make ready Chicken (thigh, drumettes, or other cut of your choice)
8. Take Shio-koji
9. Take Sake
10. Make ready Vegetables and other ingredients you have on hand:
11. Get cm Daikon radish, cut into matchsticks
12. Take Carrots, cut into matchsticks
13. Get Chinese or napa cabbage
14. Prepare Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Take Japanese leek (green onions)
16. Prepare pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Prepare Kurumabu (optional)

Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce or finishing touch. 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 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 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.

So that is going to wrap it up with this special food shio-koji & sake lees hot pot recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!