Recipe: Perfect Shio Koji Lemon Hot Pot

Recipe: Perfect Shio Koji Lemon Hot Pot Delicious, fresh and tasty.

Shio Koji Lemon Hot Pot. Great recipe for Shio Koji Lemon Hot Pot. A friend of mine from Gunma was talking with me over the phone and said, "I'm sure you're familiar with Lemon Hot Pot. It's so good, isn't it!" But, in fact I didn't know about it.

Drizzle some soy sauce and squeeze a generous amount of lemon as soon as the heat is turned off and the donabe is brought to the table, so they will sizzle with the residual heat in the skillet and becomes so aromatic.

Cooks then use inoculated rice or barley (called "koji"), now covered in a fluffy snowdrift, to set the enzymes to work.

It's so good, isn't it!" But, in fact I didn't know about it.

You can cook Shio Koji Lemon Hot Pot using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shio Koji Lemon Hot Pot

1. Prepare 3 tbsp of Shio-koji.

2. It’s 2 tbsp of Sake.

3. You need 3 tbsp of Usukuchi soy sauce.

4. It’s 1400 ml of Kombu based dashi stock (I used a ready-made scallop stock).

5. It’s 1 of half a head Napa cabbage.

6. You need 1 of Leafy greens such as mizuna, chrysanthemum greens, etc..

7. You need 1 of Various mushrooms - shiitake, enoki, eringi, shimeji, etc..

8. It’s 1 of Green onion.

9. Prepare 1 of Cod, shrimp, and other seafood that you like.

10. It’s 1/2 of Lemon.

11. You need 3 tbsp of Lemon juice.

When I heard that Lemon Hot Pot has become really popular as a result of the promotional campaign conducted by Hiros.

Shio koji (塩麹) is a natural Japanese seasoning made of a mix of salt, water and rice koji.

It is used to marinate, tenderize, and enhance the umami, or richness in foods.

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Shio Koji Lemon Hot Pot instructions

1. Put the kombu dashi into an earthenware pot. Add the shio-koji, sake, and light soy sauce, and bring to a boil..

2. Starting with the vegetables that take longest to cook (the stems of the napa cabbage, etc.), put the hot pot items into the pot. Once youve added everything else in, lay the lemon slices on top, and let it simmer gently..

3. Once the fish and vegetables have cooked through, add the lemon juice, quickly simmer just a little more, and its done..

4. The broth is already a little salty, so you can eat this just as it is. Or, if you prefer, enjoy it seasoned with a little extra lemon and soy sauce..

5. Its convenient to have bottled organic lemon juice stored in your fridge..

Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.

It's a live food that is rich in enzymes that break down starches and proteins in food into sugars and amino acids.

Shio Koji is a newly popular seasoning in Japan.

We grow our own Shio leaves at the little farm, so this is freshly harvested from there!

They have Shiso leaven when it is season.