This hot pot will warm you up with a gentle sake lees soup. The trick is to use whatever vegetables you have on hand. I usually use chrysanthemum greens, but this time, I used mitsuba. Whatever you use, it'll be delicious!
Chicken (thigh, drumettes, or other cut of your choice)
Shio-koji (Recipe ID: 1532996)
Vegetables and other ingredients you have on hand:
Daikon radish, cut into matchsticks
Carrots, cut into matchsticks
Chinese or napa cabbage
Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
Japanese leek (green onions)
Mitsuba (or chrysanthemum greens, mizuna, or spinach)
Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat. Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.
Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
Combine the sake lees and saikyo miso in a bowl, and add the dashi soup stock from Step 2 a little at a time. Dissolve until smooth, then add the soy sauce and kombu tea, then add it to the pot.
Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
[To prepare the kurumabu:] Rehydrate the kurumabu in lukewarm water, gently press out excess water by pressing down with the palm of your hand. Then, chop into bite-sized pieces.
Story Behind this Recipe
Coating the meat briefly in shio-koji gives it a soft texture and delicious taste. The shio-koji also adds a gentle flavor to the hot pot.
You could also use bonito dashi for the broth. Even just a little goes a long way. For those who like sake lees, you can add up to 100 g. I add a whole ladle full. I eyeball the amount. If using miso other than saikyo miso, add a bit of mirin.