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

Before you jump to Shio-Koji & Sake Lees Hot Pot recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and alcoholic beverages in Japan. Shio Koji translates to "salt mold" and is a type of fungus. Koji is also used to make shio koji or koji salt, an umami-packed seasoning that's slowly gaining popularity among chefs and home cooks alike. It's made by simply combining koji rice, salt, and water.

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