Chicken Hot Pot Using Shio-Koji. I made it following the instructions on the packet. Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just some.
Chicken breast marinated in Shio Koji before panko crumbed to give Umami kick to Chicken katsu. Of course, you can make Chicken Katsu without marinating in Shio Koji, so don't worry if you can't get your hands on any. Also just to make things easier, I use a simple short cut to help make crumbing.
Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken hot pot using shio-koji. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
I made it following the instructions on the packet. Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just some.
Chicken Hot Pot Using Shio-Koji is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Chicken Hot Pot Using Shio-Koji is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken hot pot using shio-koji using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Hot Pot Using Shio-Koji:
- Take 800 ml of Water.
- Prepare 3 tbsp of Shio-koji (salt fermented rice malt).
- Make ready 1 of thigh Chicken thigh meat.
- Get 1 of Cabbage.
- Take 1 of Bean sprouts.
- Get 1 of Enoki mushrooms.
- Get 1 dash of Pepper.
For those unfamiliar with shio koji, it is a mixture of malted rice, salt and water. It's fermented with the same bacteria used to make miso and thus has a lot of umami. Anyway, my mom moved out of the country and while cleaning out the refrigerator, I found a bottle of shio koji (塩麹）. Chicken Hot Pot Using Shio-Koji Recipe by cookpad.japan.
Instructions to make Chicken Hot Pot Using Shio-Koji:
- This is shio-koji. I made it following the instructions on the packet. For 1 bag of rice malt, mix in 300 ml of 60°C water and 70 g of salt. Mix and let ferment for a week..
- It's salty but has the mild flavor of rice malt too. It should be OK to use a little less salt..
- Cut the chicken into bite-sized pieces..
- Put the water and shio-koji in a pot and heat. When it comes to a boil add the chicken, cover with a lid and simmer for about 20 minutes. Skim off the scum that rises at the start of simmering..
- 20 minutes later. The chicken soup is done. Taste, and add more shio-koji if needed. Once you've done this part the rest is easy..
- Put the soup and chicken in an earthenware pot and bring to a boil..
- Add vegetables of your choice and simmer. When the vegetables are cooked through it's done!.
- Sprinkle on pepper before serving. Bon appetit!.
I made some shio-koji and when I dissolved it in water it looked like the chicken soup you get in a chicken hot pot at a restaurant, so I tried using it in a chicken hot pot at home. Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight, then braise the bones for one hour," she says. A jar of Instant Pot-enabled amazake is now in my fridge, and another of shio koji is fermenting on the kitchen counter. I've been recruiting friends with stronger. Ever since I made my first batch of "Moshio" (seaweed salt) preserved lemon, I've been crazy about it.
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