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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, shio-koji & sake lees hot pot. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my entire life. They are nice and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Shio koji is a mixture of fermented sea salt and short-grain white rice. When Aspergillus oryzae is combined with salt and steamed rice, then left in a warm environment to age, the rice grains break down into enzymes, glutamates, and sugars, imparting a mild salty taste with big umami (the so-called fifth human taste) flavors.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
  1. Make ready To make the sake lees soup:
  2. Take 1000 ml Japanese Dashi soup stock
  3. Make ready 80 grams Sake lees
  4. Prepare 50 grams Saikyo miso
  5. Make ready 1 tbsp Usukuchi soy sauce
  6. Take 1 tsp Kombu tea (granules)
  7. Prepare 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. Prepare 8 cm Daikon radish, cut into matchsticks
  12. Get 2/3 Carrots, cut into matchsticks
  13. Make ready 1/4 Chinese or napa cabbage
  14. Take 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
  15. Get 1/2 Japanese leek (green onions)
  16. Make ready 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
  17. Make ready 2 Kurumabu (optional)

Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma. Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma. Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods.

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.

Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma. Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids. The naturally fermented rice and salt seasoning traditionally comes in a white paste format as was traditionally used to coat meats/fish to marinade then scraped off to cook. Whats more, this ingredient also is: Shio koji isn't quite so glutamate-rich.

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