Shio Koji Lemon Hot Pot

• 3 tbsp Shio-koji
• 2 tbsp Sake
• 3 tbsp Usukuchi soy sauce
• 1400 ml Kombu based dashi stock (I used a ready-made scallop stock)
• 1 half a head Napa cabbage
• 1 Leafy greens such as mizuna, chrysanthemum greens, etc.
• 1 Various mushrooms - shiitake, enoki, eringi, shimeji, etc.
• 1 Green onion
• 1 Cod, shrimp, and other seafood that you like
• 1/2 Lemon
• 3 tbsp Lemon juice

1. Put the kombu dashi into an earthenware pot.
2. Add the shio-koji, sake, and light soy sauce, and bring to a boil.
3. Starting with the vegetables that take longest to cook (the stems of the napa cabbage, etc.
4. ), put the hot pot items into the pot.
5. Once you've added everything else in, lay the lemon slices on top, and let it simmer gently.
6. Once the fish and vegetables have cooked through, add the lemon juice, quickly simmer just a little more, and it's done.
7. The broth is already a little salty, so you can eat this just as it is.
8. Or, if you prefer, enjoy it seasoned with a little extra lemon and soy sauce.
9. It's convenient to have bottled organic lemon juice stored in your fridge.

koji, sake, soy sauce, cabbage, mizuna, mushrooms, green onion, cod, lemon, lemon juice

Taken from cookpad.com/us/recipes/152671-shio-koji-lemon-hot-pot (may not work)