Shio-Koji & Sake Lees Hot Pot

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, shio-koji & sake lees hot pot. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Shio-Koji & Sake Lees Hot Pot is something that I have loved my entire life.

Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods. SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of. Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory depth to.

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 that.

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
  1. Take To make the sake lees soup:
  2. Take 1000 ml Japanese Dashi soup stock
  3. Take 80 grams Sake lees
  4. Prepare 50 grams Saikyo miso
  5. Make ready 1 tbsp Usukuchi soy sauce
  6. Prepare 1 tsp Kombu tea (granules)
  7. Get 1 Chicken (thigh, drumettes, or other cut of your choice)
  8. Get 1 tbsp Shio-koji
  9. Prepare 50 ml Sake
  10. Take Vegetables and other ingredients you have on hand:
  11. Prepare 8 cm Daikon radish, cut into matchsticks
  12. Get 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. Get 1⁄2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Get 2 Kurumabu (optional)

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. The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji.

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.

The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji. 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's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.

So that is going to wrap it up for this exceptional food shio-koji & sake lees hot pot recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!