You cannot go through a Japanese winter without eating hotpots. A hotpot is not only enjoying your hot food, but we also share our precious time with our family or friends.
Hotpot menus are everywhere in Asia, but today I want to introduce one of my favourite recipes with Shio Koji: Hotpot with Chinese Cabbage and Pork marinated with Shio Koji!
Ingredients for Hotpot with Chinese Cabbage and Pork marinated with Shio Koji
- Chinese cabbage (napa cabbage): about 1kg
- Pork: 300g
- Shio Koji: 1 tablespoon
- Water (or Chicken stock)
- your favourite seasonings such as red chillis, black peppers, etc.
How to make Hotpot with Chinese Cabbage and Pork marinated with Shio Koji
1: Thinly slice the pork and marinate it with Shio Koji.
2: Cut the Chinese cabbage and put it in the hotpot.
3: Insert the sliced port in the gap between the cabbage.
4: Pour water or chicken stock to cover the surface.
5: Heat it up on the stove.
6: After it’s cooked, you can add your favourite seasonings and serve it.
What is Shio Koji?
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.