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We hope you got insight from reading it, now let’s go back to shio-koji & sake lees hot pot recipe. To cook shio-koji & sake lees hot pot you only need 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Shio-Koji & Sake Lees Hot Pot:
- Provide To make the sake lees soup:
- Use 1000 ml Japanese Dashi soup stock
- Get 80 grams Sake lees
- Prepare 50 grams Saikyo miso
- You need 1 tbsp Usukuchi soy sauce
- Provide 1 tsp Kombu tea (granules)
- Prepare 1 Chicken (thigh, drumettes, or other cut of your choice)
- Use 1 tbsp Shio-koji
- Provide 50 ml Sake
- Prepare Vegetables and other ingredients you have on hand:
- You need 8 cm Daikon radish, cut into matchsticks
- Prepare 2/3 Carrots, cut into matchsticks
- Take 1/4 Chinese or napa cabbage
- Take 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- You need 1/2 Japanese leek (green onions)
- Provide 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Use 2 Kurumabu (optional)
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 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. Koji is also used to make shio koji or koji salt, an umami-packed seasoning that's slowly gaining popularity among chefs and home cooks alike. It's made by simply combining koji rice, salt, and water.
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