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

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, shio-koji & sake lees hot pot. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my whole life.

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.

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

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.

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.

So that’s going to wrap it up with this special food shio-koji & sake lees hot pot recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!