Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, shio-koji & sake lees hot pot. It is one of my favorites food recipes. This time, 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 popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Shio-Koji & Sake Lees Hot Pot is something which I’ve loved my entire life.
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. As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 1000 ml Japanese Dashi soup stock
- Prepare 80 grams Sake lees
- Make ready 50 grams Saikyo miso
- Get 1 tbsp Usukuchi soy sauce
- Get 1 tsp Kombu tea (granules)
- Take 1 Chicken (thigh, drumettes, or other cut of your choice)
- Prepare 1 tbsp Shio-koji
- Make ready 50 ml Sake
- Take Vegetables and other ingredients you have on hand:
- Prepare 8 cm Daikon radish, cut into matchsticks
- Get 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)
- Get 1/2 Japanese leek (green onions)
- Make ready 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Get 2 Kurumabu (optional)
This page is about shio koji, its benefits in cooking, and how to make it at home. 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. It's made of just a few simple ingredients: salt, water, and rice koji. The brown rice shio-koji is a bit sweeter, but also a little grainier.
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.
I mixed it with a hand blender for a creamier consistency. 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. Shio koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish.
So that is going to wrap this up for this special food shio-koji & sake lees hot pot recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
