Recipe: Appetizing Chicken Hot Pot Using Shio-Koji

Evan Floyd
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Appetizing Chicken Hot Pot Using Shio-Koji
Page content

Recipe: Appetizing Chicken Hot Pot Using Shio-Koji Delicious, fresh and tasty.

Chicken Hot Pot Using Shio-Koji. Great recipe for Chicken Hot Pot Using Shio-Koji. I made some shio-koji and when I dissolved it in water it looked like the chicken soup you get in a chicken hot pot at a restaurant, so I tried using it in a chicken hot pot at home. By taking the time to simmer the chicken first, you will.

By taking the time to simmer the chicken first, you will extract a delicious soup from the chicken.

Braised Herb Chicken - Seasoned with Shio Koji for Tenderest Meat.

Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio).

You can cook Chicken Hot Pot Using Shio-Koji using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Hot Pot Using Shio-Koji

  1. It’s 800 ml of Water.

  2. You need 3 tbsp of Shio-koji (salt fermented rice malt).

  3. It’s 1 of thigh Chicken thigh meat.

  4. You need 1 of Cabbage.

  5. Prepare 1 of Bean sprouts.

  6. It’s 1 of Enoki mushrooms.

  7. Prepare 1 dash of Pepper.

It is a live food that is rich in enzymes and brings out the umami in foods.

The texture looks like porridge and has a subtle taste of both sweet and salty.

Let the chicken marinade in refrigerator for a few hours to overnight.

Heat the butter in Miso-shiru Nabe over medium-heat.

Chicken Hot Pot Using Shio-Koji step by step

  1. This is shio-koji. I made it following the instructions on the packet. For 1 bag of rice malt, mix in 300 ml of 60°C water and 70 g of salt. Mix and let ferment for a week..

  2. Its salty but has the mild flavor of rice malt too. It should be OK to use a little less salt..

  3. Cut the chicken into bite-sized pieces..

  4. Put the water and shio-koji in a pot and heat. When it comes to a boil add the chicken, cover with a lid and simmer for about 20 minutes. Skim off the scum that rises at the start of simmering..

  5. 20 minutes later. The chicken soup is done. Taste, and add more shio-koji if needed. Once youve done this part the rest is easy..

  6. Put the soup and chicken in an earthenware pot and bring to a boil..

  7. Add vegetables of your choice and simmer. When the vegetables are cooked through its done!.

  8. Sprinkle on pepper before serving. Bon appetit!.

Add the shallot, ginger, and garlic and sauté until aromatic.

Add the kombu and shiitake and continue to sauté for a minute or so.

Chicken Wings & Daikon Hot Pot.

Shio-koji marinated chicken has extra rich flavor with succulent texture.

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..