Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shio-koji & sake lees hot pot. One of my favorites food recipes. For mine, I’m gonna 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. Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub Apply Shio Koji to chicken or pork.
Shio-Koji & Sake Lees Hot Pot is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
- Get To make the sake lees soup:
- Get 1000 ml Japanese Dashi soup stock
- Get 80 grams Sake lees
- Get 50 grams Saikyo miso
- Get 1 tbsp Usukuchi soy sauce
- Make ready 1 tsp Kombu tea (granules)
- Prepare 1 Chicken (thigh, drumettes, or other cut of your choice)
- Take 1 tbsp Shio-koji
- Take 50 ml Sake
- Prepare Vegetables and other ingredients you have on hand:
- Prepare 8 cm Daikon radish, cut into matchsticks
- Prepare 2/3 Carrots, cut into matchsticks
- Make ready 1/4 Chinese or napa cabbage
- Take 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- Make ready 1/2 Japanese leek (green onions)
- Get 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Prepare 2 Kurumabu (optional)
SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of. 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. Shio Koji is a simple ferment that is wonderful to have on hand.
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.
Mix Brown rice koji and salt together in a quart jar. Add water and cover with a coffee filter or cloth, secured with a rubber band. Shio Koji is a newly popular seasoning in Japan. 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. Van Koji produces and sells shio koji: a healthier alternative to salt, which brings out the best flavor in any type of cooking!
So that’s going to wrap this up with this special food shio-koji & sake lees hot pot recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
