Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, shio-koji & sake lees hot pot. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji. Sometimes a simple ingredient or condiment is.
Shio-Koji & Sake Lees Hot Pot is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
- Make ready To make the sake lees soup:
- Make ready 1000 ml Japanese Dashi soup stock
- Prepare 80 grams Sake lees
- Make ready 50 grams Saikyo miso
- Make ready 1 tbsp Usukuchi soy sauce
- Get 1 tsp Kombu tea (granules)
- Make ready 1 Chicken (thigh, drumettes, or other cut of your choice)
- Prepare 1 tbsp Shio-koji
- Prepare 50 ml Sake
- Get Vegetables and other ingredients you have on hand:
- Get 8 cm Daikon radish, cut into matchsticks
- Get 2/3 Carrots, cut into matchsticks
- Get 1/4 Chinese or napa cabbage
- Get 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- Get 1/2 Japanese leek (green onions)
- Make ready 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Prepare 2 Kurumabu (optional)
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. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.
Steps to make Shio-Koji & Sake Lees Hot Pot:
- 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.
- Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
- 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.
- Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
- [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.
Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. Dan shows us to use it. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia. Shio Koji is a simple ferment that is wonderful to have on hand.
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