Shio-Koji & Sake Lees Hot Pot

1. 1

   Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat.

2. 2

   Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.

3. 3

   Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables.

4. 4

   Skim off the scum the soup boils.

5. 5

   Combine the sake lees and saikyo miso in a bowl, and add the dashi soup stock from Step 2 a little at a time.

6. 6

   Dissolve until smooth, then add the soy sauce and kombucha, then add it to the pot.

7. 7

   Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.

8. 8

   [To prepare the kurumabu:] Rehydrate the kurumabu in lukewarm water, gently press out excess water by pressing down with the palm of your hand.

9. 9

   Then, chop into bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.