Shio-Koji & Sake Lees Hot Pot

Shio-Koji & Sake Lees Hot Pot

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!


To make the sake lees soup:
Japanese Dashi soup stock
1000 ml
Sake lees
60-80 g
Saikyo miso
50 g
Usukuchi soy sauce
1 tablespoon
Kombu tea (granules)
1 teaspoon
Chicken (thigh, drumettes, or other cut of your choice)
to taste
Shio-koji (Recipe ID: 1532996)
1 tablespoon
50 ml
Vegetables and other ingredients you have on hand:
Daikon radish, cut into matchsticks
7-8 cm
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)
1/2 pack
Kurumabu (optional)


1. 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.
2. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
3. 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.
4. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
5. [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.