Shio-Koji & Sake Lees Hot Pot

Name: Shio-Koji & Sake Lees Hot Pot
Cuisine: American
Ingredients: 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; 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)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

To make the sake lees soup:
1000 mlJapanese Dashi soup stock
80 gramsSake lees
50 gramsSaikyo miso
1 tbspUsukuchi soy sauce
1 tspKombu tea (granules)
1Chicken (thigh, drumettes, or other cut of your choice)
1 tbspShio-koji
50 mlSake
Vegetables and other ingredients you have on hand:
8cm Daikon radish, cut into matchsticks
2/3Carrots, cut into matchsticks
1/4Chinese or napa cabbage
5Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
1/2Japanese leek (green onions)
1/2pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
2Kurumabu (optional)

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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.