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

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. SHIO KOJI is a traditional Japanese condiment.

Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce or finishing touch. Shio koji isn't quite so glutamate-rich. You can have Shio-Koji & Sake Lees Hot Pot using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Shio-Koji & Sake Lees Hot Pot

1. It's of To make the sake lees soup:.
2. Prepare 1000 ml of Japanese Dashi soup stock.
3. Prepare 80 grams of Sake lees.
4. Prepare 50 grams of Saikyo miso.
5. Prepare 1 tbsp of Usukuchi soy sauce.
6. It's 1 tsp of Kombu tea (granules).
7. You need 1 of Chicken (thigh, drumettes, or other cut of your choice).
8. It's 1 tbsp of Shio-koji.
9. It's 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. Prepare 2/3 of Carrots, cut into matchsticks.
13. You need 1/4 of Chinese or napa cabbage.
14. Prepare 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).

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. 【LIQUID SHIO KOJI RECIPE DEEP FRIED CHICKEN CHUNK】 Use Liquid Shio Koji = Tender and juicy! 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. 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-kōji is rather like a mild miso without the soy flavor - it has plenty of umami, and is salty but not In Japan, it's quite easy to get ready-made shio-kōji these days.

Shio-Koji & Sake Lees Hot Pot instructions

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..

Shio-koji has been sweeping Japan by storm recently, but what is it? Discover the secret marinade that you've loved all along! Shio Koji is a simple ferment that is wonderful to have on hand. 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.