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Before you jump to Shio-Koji & Sake Lees Hot Pot recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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To see results, it is definitely not a requirement to drastically modify your eating habits. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.
Obviously, it’s not at all hard to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to shio-koji & sake lees hot pot recipe. To make shio-koji & sake lees hot pot you only need 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:
- Provide To make the sake lees soup:
- Get 1000 ml Japanese Dashi soup stock
- Provide 80 grams Sake lees
- Take 50 grams Saikyo miso
- Prepare 1 tbsp Usukuchi soy sauce
- Prepare 1 tsp Kombu tea (granules)
- Provide 1 Chicken (thigh, drumettes, or other cut of your choice)
- Take 1 tbsp Shio-koji
- Take 50 ml Sake
- You need Vegetables and other ingredients you have on hand:
- Prepare 8 cm Daikon radish, cut into matchsticks
- Get 2/3 Carrots, cut into matchsticks
- Get 1/4 Chinese or napa cabbage
- You need 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- Take 1/2 Japanese leek (green onions)
- Prepare 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Prepare 2 Kurumabu (optional)
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.
Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. 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 has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and alcoholic beverages in Japan. Shio Koji translates to "salt mold" and is a type of fungus. When combined with salt it also makes a great marinade that enhances flavor and tenderizes.
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