Recipe of Award-winning Shio-Koji & Sake Lees Hot Pot

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shio-koji & sake lees hot pot. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shio-Koji & Sake Lees Hot Pot is something which I have 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 must first prepare a few components. You can have 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. Get 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. Get 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. Prepare 1 tbsp Shio-koji
9. Prepare 50 ml Sake
10. Get Vegetables and other ingredients you have on hand:
11. Take 8 cm Daikon radish, cut into matchsticks
12. Prepare 2/3 Carrots, cut into matchsticks
13. Take 1/4 Chinese or napa cabbage
14. Prepare 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Get 1/2 Japanese leek (green onions)
16. Make ready 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Take 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.

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.

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