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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. The brown rice shio-koji is a bit sweeter, but also a little grainier.

Alright, don’t linger, let’s course of action this shio-koji & sake lees hot pot menu with 17 components which are surely easy to find, and we have to process them at the very least through 5 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients Shio-Koji & Sake Lees Hot Pot:

1. Give To make the sake lees soup:
2. Need 1000 ml for Japanese Dashi soup stock
3. Give 80 grams Sake lees
4. Take 50 grams for Saikyo miso
5. Get 1 tbsp of Usukuchi soy sauce
6. Need 1 tsp of Kombu tea (granules)
7. Get 1 Chicken (thigh, drumettes, or other cut of your choice)
8. Get 1 tbsp - Shio-koji
9. You need 50 ml of Sake
10. You need Vegetables and other ingredients you have on hand:
11. Prepare 8 of cm Daikon radish, cut into matchsticks
12. You need 2/3 of Carrots, cut into matchsticks
13. You need 1/4 - Chinese or napa cabbage
14. Need 5 for Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Give 1/2 for Japanese leek (green onions)
16. Give 1/2 for pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Prepare 2 of Kurumabu (optional)

LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub Apply Shio Koji to chicken or pork. 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 & Sake Lees Hot Pot steps:

1. 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.
2. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
3. 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.
4. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
5. [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.

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. Dan shows us to use it. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years. Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. 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.

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