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

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, shio-koji & sake lees hot pot. One of my favorites food recipes. This time, 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 recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something that I have loved my entire life.

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

Dan shows us to use it. 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. SHIO KOJI is a traditional Japanese condiment.

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.

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. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. 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.

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