How to Prepare Homemade Shio-Koji & Sake Lees Hot Pot

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, shio-koji & sake lees hot pot. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 easy, it is quick, it tastes yummy. It is appreciated by millions every day. Shio-Koji & Sake Lees Hot Pot is something which I have loved my entire life. They are 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. Slice and serve sashimi style Here is the recipe for shio-koji. Shio Koji can enhance umami in foods.

To begin with this particular recipe, we must first 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. Take 1000 ml Japanese Dashi soup stock
3. Make ready 80 grams Sake lees
4. Get 50 grams Saikyo miso
5. Make ready 1 tbsp Usukuchi soy sauce
6. Prepare 1 tsp Kombu tea (granules)
7. Make ready 1 Chicken (thigh, drumettes, or other cut of your choice)
8. Prepare 1 tbsp Shio-koji
9. Take 50 ml Sake
10. Get Vegetables and other ingredients you have on hand:
11. Get 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. Make ready 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Prepare 1/2 Japanese leek (green onions)
16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Make ready 2 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.

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 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.

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