Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shio koji lemon hot pot. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Shio Koji Lemon Hot Pot is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Shio Koji Lemon Hot Pot is something which I have loved my entire life.
For The Herbs Mince the herbs and toss together to combine. Delicious grilled mackerel (saba shioyaki) with umami flavor from shio koji marinade, Drizzle with lemon to enhance flavor. Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods.
To begin with this recipe, we have to prepare a few components. You can cook shio koji lemon hot pot using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shio Koji Lemon Hot Pot:
- Take 3 tbsp Shio-koji
- Get 2 tbsp Sake
- Prepare 3 tbsp Usukuchi soy sauce
- Get 1400 ml Kombu based dashi stock (I used a ready-made scallop stock)
- Take 1 half a head Napa cabbage
- Prepare 1 Leafy greens such as mizuna, chrysanthemum greens, etc.
- Prepare 1 Various mushrooms - shiitake, enoki, eringi, shimeji, etc.
- Make ready 1 Green onion
- Get 1 Cod, shrimp, and other seafood that you like
- Make ready 1/2 Lemon
- Take 3 tbsp Lemon juice
Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean Shio koji is primarily used as a marinade. Combine hot water, koji, and salt. Shio Koji is a newly popular seasoning in Japan. The salt koji balances the acidity of the lemon, creating a delicious and simple sauce for the asparagus.
Instructions to make Shio Koji Lemon Hot Pot:
- Put the kombu dashi into an earthenware pot. Add the shio-koji, sake, and light soy sauce, and bring to a boil.
- Starting with the vegetables that take longest to cook (the stems of the napa cabbage, etc.), put the hot pot items into the pot. Once you've added everything else in, lay the lemon slices on top, and let it simmer gently.
- Once the fish and vegetables have cooked through, add the lemon juice, quickly simmer just a little more, and it's done.
- The broth is already a little salty, so you can eat this just as it is. Or, if you prefer, enjoy it seasoned with a little extra lemon and soy sauce.
- It's convenient to have bottled organic lemon juice stored in your fridge.
Remove the chicken from the hot pan to stop the cooking process, and place on a platter. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that of mirin or sweet white miso, and then.the shadow of a presence, as. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable.
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