Recipe of Quick Shio-Koji & Sake Lees Hot Pot

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Shio-Koji & Sake Lees Hot Pot. 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. The brown rice shio-koji is a bit sweeter, but also a little grainier.

Shio-Koji & Sake Lees Hot Pot 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's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce or finishing touch.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make 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.

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

Shio-Koji & Sake Lees Hot Pot is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Shio-Koji & Sake Lees Hot Pot is something that I've loved my whole life. They're fine and they look fantastic.

To begin 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:

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

SHIO KOJI is a traditional Japanese condiment. 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. Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub Apply Shio Koji to chicken or pork.

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..

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 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. Koji comes as shio-koji - prepared salt koji or koji sauce - left and center; and as rice koji, right, to make salt koji at home.

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