Recipe of Ultimate Shio-Koji & Sake Lees Hot Pot
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Homemade Shio-Koji & Sake Lees Hot Pot. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shio-Koji & Sake Lees Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shio-Koji & Sake Lees Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can cook Shio-Koji & Sake Lees Hot Pot using 17 ingredients and 5 steps. Here is how you cook it.
Coating the meat briefly in shio-koji gives it a soft texture and delicious taste. The shio-koji also adds a gentle flavor to the hot pot. You could also use bonito dashi for the broth. Even just a little goes a long way. For those who like sake lees, you can add up to 100 g. I add a whole ladle full. I eyeball the amount. If using miso other than saikyo miso, add a bit of mirin. Recipe by kebeibiko
Ingredients and spices that need to be Make ready to make Shio-Koji & Sake Lees Hot Pot:
- To make the sake lees soup:
- 1000 ml Japanese Dashi soup stock
- 80 grams Sake lees
- 50 grams Saikyo miso
- 1 tbsp Usukuchi soy sauce
- 1 tsp Kombu tea (granules)
- 1 Chicken (thigh, drumettes, or other cut of your choice)
- 1 tbsp Shio-koji
- 50 ml Sake
- Vegetables and other ingredients you have on hand:
- 8 cm Daikon radish, cut into matchsticks
- 2/3 Carrots, cut into matchsticks
- 1/4 Chinese or napa cabbage
- 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- 1/2 Japanese leek (green onions)
- 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- 2 Kurumabu (optional)
Steps to make 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.
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