How to Make Delicious Shio-Koji & Sake Lees Hot Pot

How to Make Delicious Shio-Koji & Sake Lees Hot Pot Delicious, fresh and tasty.

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. Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub Apply Shio Koji to chicken or pork.

LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as.

Shio koji isn't quite so glutamate-rich.

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.

You can cook Shio-Koji & Sake Lees Hot Pot using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shio-Koji & Sake Lees Hot Pot

1. It’s of To make the sake lees soup:.

2. It’s 1000 ml of Japanese Dashi soup stock.

3. You need 80 grams of Sake lees.

4. It’s 50 grams of Saikyo miso.

5. It’s 1 tbsp of Usukuchi soy sauce.

6. You need 1 tsp of Kombu tea (granules).

7. Prepare 1 of Chicken (thigh, drumettes, or other cut of your choice).

8. You need 1 tbsp of Shio-koji.

9. Prepare 50 ml of Sake.

10. It’s of Vegetables and other ingredients you have on hand:.

11. Prepare 8 of cm Daikon radish, cut into matchsticks.

12. You need 2/3 of Carrots, cut into matchsticks.

13. You need 1/4 of Chinese or napa cabbage.

14. It’s 5 of Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice).

15. Prepare 1/2 of Japanese leek (green onions).

16. It’s 1/2 of pack Mitsuba (or chrysanthemum greens, mizuna, or spinach).

17. It’s 2 of Kurumabu (optional).

SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of.

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.

Shio Koji is a simple ferment that is wonderful to have on hand.

Shio-Koji & Sake Lees Hot Pot step by step

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 its 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..

Mix Brown rice koji and salt together in a quart jar.

Add water and cover with a coffee filter or cloth, secured with a rubber band.

Shio Koji is a newly popular seasoning in Japan.

Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia.

Van Koji produces and sells shio koji: a healthier alternative to salt, which brings out the best flavor in any type of cooking!