Simple Way to Make Homemade Going Beyond Shio Koji! Soy Sauce Koji
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Going Beyond Shio Koji! Soy Sauce Koji. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Going Beyond Shio Koji! Soy Sauce Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Going Beyond Shio Koji! Soy Sauce Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Going Beyond Shio Koji! Soy Sauce Koji using 3 ingredients and 8 steps. Here is how you cook that.
I have made shio-koji twice before, but this time I wanted to try making the rice malt with soy sauce as in the title of this recipe. I tried it out and it was a success.
In general, the amount of soy sauce used should be the same as the rice koji. I added in most of the soy sauce on the first day, and added in the remaining portion the next day. I think the number of days it takes to ferment depends on the climate, so I just gave a ballpark figure... Recipe by Guutara recipe kenkyujo
Ingredients and spices that need to be Prepare to make Going Beyond Shio Koji! Soy Sauce Koji:
- 500 grams Rice koji (dried)
- 450 ml Soy sauce
- 50 ml Soy Sauce (for the 2nd day)
Steps to make Going Beyond Shio Koji! Soy Sauce Koji
- This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California.
- Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt.
- This is the 450 ml of soy sauce used the first day.
- Pour the soy sauce and mix together.
- Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid.
- Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture.
- Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers.
- In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator.
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