Shio Koji Lemon Hot Pot

Shio Koji Lemon Hot Pot

Even though we live in the U.S., wintertime mean hot pots in our house! Delicious! I prepared this lemon hot pot in the winter of 2012 when I was in Hiroshima.

Ingredients: 5 servings

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


1. Put the kombu dashi into an earthenware pot. Add the shio-koji, sake, and light soy sauce, and bring to a boil.
2. 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.
3. Once the fish and vegetables have cooked through, add the lemon juice, quickly simmer just a little more, and it's done.
4. 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.
5. It's convenient to have bottled organic lemon juice stored in your fridge.

Story Behind this Recipe

A friend of mine from Gunma was talking with me over the phone and said, "I'm sure you're familiar with Lemon Hot Pot. It's so good, isn't it!" But, in fact I didn't know about it. When I heard that Lemon Hot Pot has become really popular as a result of the promotional campaign conducted by Hiroshima prefecture, I just had to make it. Now if I could just eat Setoda (a region in Hiroshima prefecture famous for their lemon production) lemons!