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.
SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of.
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, shio-koji & sake lees hot pot. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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 & Sake Lees Hot Pot is one of the most favored of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something which I've loved my entire life.
To get started with this particular recipe, we must 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:
- {Make ready of To make the sake lees soup:.
- {Take 1000 ml of Japanese Dashi soup stock.
- {Make ready 80 grams of Sake lees.
- {Get 50 grams of Saikyo miso.
- {Prepare 1 tbsp of Usukuchi soy sauce.
- {Take 1 tsp of Kombu tea (granules).
- {Take 1 of Chicken (thigh, drumettes, or other cut of your choice).
- {Get 1 tbsp of Shio-koji.
- {Prepare 50 ml of Sake.
- {Get of Vegetables and other ingredients you have on hand:.
- {Prepare 8 of cm Daikon radish, cut into matchsticks.
- {Take 2/3 of Carrots, cut into matchsticks.
- {Make ready 1/4 of Chinese or napa cabbage.
- {Make ready 5 of Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice).
- {Take 1/2 of Japanese leek (green onions).
- {Prepare 1/2 of pack Mitsuba (or chrysanthemum greens, mizuna, or spinach).
- {Make ready 2 of 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:
- 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..
- Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils..
- 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..
- Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve..
- [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..
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. 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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