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

Shio-Koji & Sake Lees Hot Pot. 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.

Japanese grocery stores in the U. S., as well as online stores, sell. Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods. You can cook 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. Prepare of To make the sake lees soup:.
2. It's 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. Prepare 1 tsp of Kombu tea (granules).
7. It's 1 of Chicken (thigh, drumettes, or other cut of your choice).
8. It's 1 tbsp of Shio-koji.
9. Prepare 50 ml of Sake.
10. Prepare 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. Prepare 5 of Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice).
15. It's 1/2 of Japanese leek (green onions).
16. You need 1/2 of pack Mitsuba (or chrysanthemum greens, mizuna, or spinach).
17. Prepare 2 of Kurumabu (optional).

See recipes for Colorful veges too. I wanted to make shio-koji with reduced sodium. I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method. Shio Koji is an ancient seasoning that has enjoyed a recent resurgence of popularity in Japan.

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..

Slowly, the rest of the world is catching on. Shio Koji is an amazingly versatile seasoning which can be used as a direct salt replacement. 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. Shio Koji is a magical seasoning made from salt, malted rice and water.