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Before you jump to Shio-Koji & Sake Lees Hot Pot recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. The worst part is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. When our work day is finished, most people do not wish to go to the gym. People crave junk food, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. If you are diligent you’ll get all of the activity and healthy food choices you need. Here are some basic ways to get healthful.
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We hope you got insight from reading it, now let’s go back to shio-koji & sake lees hot pot recipe. To cook shio-koji & sake lees hot pot you need 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Shio-Koji & Sake Lees Hot Pot:
- Prepare To make the sake lees soup:
- Use 1000 ml Japanese Dashi soup stock
- Get 80 grams Sake lees
- Prepare 50 grams Saikyo miso
- You need 1 tbsp Usukuchi soy sauce
- Prepare 1 tsp Kombu tea (granules)
- Prepare 1 Chicken (thigh, drumettes, or other cut of your choice)
- Provide 1 tbsp Shio-koji
- Provide 50 ml Sake
- Prepare Vegetables and other ingredients you have on hand:
- Use 8 cm Daikon radish, cut into matchsticks
- Provide 2/3 Carrots, cut into matchsticks
- Provide 1/4 Chinese or napa cabbage
- Prepare 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
- You need 1/2 Japanese leek (green onions)
- Prepare 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
- Take 2 Kurumabu (optional)
Instructions 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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