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's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.
It's an active food including lots of enzymes which helps Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami.
SHIO KOJI is a traditional Japanese condiment.
Hanamaruki is the only company that makes SHIO KOJI in the liquid form.
You can cook Shio-Koji & Sake Lees Hot Pot using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Shio-Koji & Sake Lees Hot Pot
- Prepare of To make the sake lees soup:.
- It's 1000 ml of Japanese Dashi soup stock.
- You need 80 grams of Sake lees.
- You need 50 grams of Saikyo miso.
- Prepare 1 tbsp of Usukuchi soy sauce.
- Prepare 1 tsp of Kombu tea (granules).
- It's 1 of Chicken (thigh, drumettes, or other cut of your choice).
- Prepare 1 tbsp of Shio-koji.
- It's 50 ml of Sake.
- Prepare of Vegetables and other ingredients you have on hand:.
- You need 8 of cm Daikon radish, cut into matchsticks.
- Prepare 2/3 of Carrots, cut into matchsticks.
- It's 1/4 of Chinese or napa cabbage.
- Prepare 5 of Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice).
- Prepare 1/2 of Japanese leek (green onions).
- Prepare 1/2 of pack Mitsuba (or chrysanthemum greens, mizuna, or spinach).
- Prepare 2 of Kurumabu (optional).
LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. 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. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia.
Shio-Koji & Sake Lees Hot Pot instructions
- 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..
This video is How to make Shio Koji (easy). Shio Koji or Salt koji is used as a flavor enhancer and salt substitute. It can also be used to tenderize your. Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. Shio koji has been used widely in rural areas in Japan for a long time, but recently it has become a.
