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Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shio-koji & sake lees hot pot. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Shio-Koji & Sake Lees Hot Pot is something that I have loved my whole life. They are nice and they look fantastic.

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. SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form.

To get started with this recipe, we have to first prepare a few components. You can have 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. Take To make the sake lees soup:
2. Get 1000 ml Japanese Dashi soup stock
3. Get 80 grams Sake lees
4. Get 50 grams Saikyo miso
5. Take 1 tbsp Usukuchi soy sauce
6. Prepare 1 tsp Kombu tea (granules)
7. Make ready 1 Chicken (thigh, drumettes, or other cut of your choice)
8. Prepare 1 tbsp Shio-koji
9. Get 50 ml Sake
10. Prepare Vegetables and other ingredients you have on hand:
11. Prepare 8 cm Daikon radish, cut into matchsticks
12. Take 2/3 Carrots, cut into matchsticks
13. Make ready 1/4 Chinese or napa cabbage
14. Make ready 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Get 1/2 Japanese leek (green onions)
16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Make ready 2 Kurumabu (optional)

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. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. 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.

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.

Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. 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. It's made of just a few simple ingredients: salt, water. 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. The simplest way to use shio koji is as a marinade.

Consume These 14 Superfoods to Go Green for Great Health

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So that’s going to wrap this up with this special food shio-koji & sake lees hot pot recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!