Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shio-koji & sake lees hot pot. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 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 & Sake Lees Hot Pot is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
- Take To make the sake lees soup:
- Get Japanese Dashi soup stock
- Prepare Sake lees
- Take Saikyo miso
- Get Usukuchi soy sauce
- Get Kombu tea (granules)
- Make ready Chicken (thigh, drumettes, or other cut of your choice)
- Prepare Shio-koji
- Prepare Sake
- Make ready Vegetables and other ingredients you have on hand:
- Get cm Daikon radish, cut into matchsticks
- Make ready Carrots, cut into matchsticks
- Make ready Chinese or napa cabbage
- Get Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- Get Japanese leek (green onions)
- Take pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Make ready Kurumabu (optional)
The brown rice shio-koji is a bit sweeter, but also a little grainier. 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.
Instructions 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.
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. Hikari Miso's Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle. Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked. It is a mixture of fermented salt and steamed rice that has the consistency of rice gruel.
So that’s going to wrap it up for this special food shio-koji & sake lees hot pot recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
