Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shio koji lemon hot pot. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shio Koji Lemon Hot Pot is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Shio Koji Lemon Hot Pot is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook shio koji lemon hot pot using 11 ingredients and 5 steps. Here is how you cook that.
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The ingredients needed to make Shio Koji Lemon Hot Pot:
- Take 3 tbsp Shio-koji
- Make ready 2 tbsp Sake
- Take 3 tbsp Usukuchi soy sauce
- Prepare 1400 ml Kombu based dashi stock (I used a ready-made scallop stock)
- Make ready 1 half a head Napa cabbage
- Make ready 1 Leafy greens such as mizuna, chrysanthemum greens, etc.
- Make ready 1 Various mushrooms - shiitake, enoki, eringi, shimeji, etc.
- Take 1 Green onion
- Take 1 Cod, shrimp, and other seafood that you like
- Take 1/2 Lemon
- Take 3 tbsp Lemon juice
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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.
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