Recipe: Delicious Shio-Koji & Sake Lees Hot Pot

Recipe: Delicious Shio-Koji & Sake Lees Hot Pot Delicious, fresh and tasty.

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. Miso and Japanese soy sauce, made by culturing pulses and grains for many. Shio koji is primarily used as a marinade for poultry, meat, and seafood.

Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages.

The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down.

You can have Shio-Koji & Sake Lees Hot Pot using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Shio-Koji & Sake Lees Hot Pot

1. It’s 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. It’s 50 grams of Saikyo miso.

5. Prepare 1 tbsp of Usukuchi soy sauce.

6. Prepare 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. You need 50 ml of Sake.

10. You need of Vegetables and other ingredients you have on hand:.

11. It’s 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. It’s 1/2 of pack Mitsuba (or chrysanthemum greens, mizuna, or spinach).

17. It’s 2 of Kurumabu (optional).

Used in Japan for centuries as a seasoning or ingredient, shio koji has seen resurgence in popularity in recent years with the increased interest in fermented foods.

The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish.

This page is about shio koji, its benefits in cooking, and how to make it at home.

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.

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 its 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..

It's made of just a few simple ingredients: salt, water, and rice koji.

The brown rice shio-koji is a bit sweeter, but also a little grainier.

I mixed it with a hand blender for a creamier consistency.

Shio Koji translates to "salt mold" and is a type of fungus.

Shio koji typically refers to a mixture of short-grain white rice and fermented sea salt.