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Shio-koji & Sake Lees Hot Pot Recipe

Shio-Koji & Sake Lees Hot Pot Recipe
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Prepare the ingredients before making Shio-Koji & Sake Lees Hot Pot in your home. Then, follow these steps below to serve Shio-Koji & Sake Lees Hot Pot for your family or friends.

Ingredients: 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)

How to Make Shio-Koji & Sake Lees Hot Pot

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Shio-Koji & Sake Lees Hot Pot in your home by yourself.

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