Shio-Koji & Sake Lees Hot Pot

• 1000 ml Japanese Dashi soup stock
• 80 grams Sake lees
• 50 grams Saikyo miso
• 1 tbsp Usukuchi soy sauce
• 1 tsp Kombu tea (granules)
• 1 Chicken (thigh, drumettes, or other cut of your choice)
• 1 tbsp Shio-koji
• 50 ml Sake
• 8 cm Daikon radish, cut into matchsticks
• 2/3 Carrots, cut into matchsticks
• 1/4 Chinese or napa cabbage
• 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
• 1/2 Japanese leek (green onions)
• 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
• 2 Kurumabu (optional)

1. Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat.
2. Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.
3. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables.
4. Skim off the scum the soup boils.
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. Dissolve until smooth, then add the soy sauce and kombucha, then add it to the pot.
7. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
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. Then, chop into bite-sized pieces.

stock, lees, miso, soy sauce, chicken, koji, sake, radish, carrots, chinese, shiitake mushrooms, japanese, pack

Taken from cookpad.com/us/recipes/154295-shio-koji-sake-lees-hot-pot (may not work)