Easiest Way to Cook Appetizing Homemade Shio-Koji (Salted Rice Malt) and Salt Pork

Lily Blake
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Easiest Way to Cook Appetizing Homemade Shio-Koji (Salted Rice Malt) and Salt Pork
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Easiest Way to Cook Appetizing Homemade Shio-Koji (Salted Rice Malt) and Salt Pork Delicious, fresh and tasty.

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. Great recipe for Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently.

Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc.

So we usually eat it indirectly.

I have never used salted rice malt, but it is getting very popular since several years ago.

You can have Homemade Shio-Koji (Salted Rice Malt) and Salt Pork using 7 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Homemade Shio-Koji (Salted Rice Malt) and Salt Pork

  1. You need of For the shio koji:.

  2. It’s 400 grams of Koji (freeze dried: available in Japanese supermarkets, or fresh koji).

  3. Prepare 140 grams of Salt (30% of the weight of the koji).

  4. It’s 400 ml of + up to 200 ml Water.

  5. It’s of For the salt pork:.

  6. It’s 1 of as much (to taste) Pork belly (or pork shoulder or filet), block.

  7. It’s 1 of example: for 400 grams of pork use 2 to 3 tablespoons of shio-koji Shio-koji (about 10% of the weight of the meat).

Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages.

The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down.

Though she teaches miso making classes, in her latest book she simply includes a recipe for shio koji, which is salt and rice koji fermented together to make a lumpy white liquid that she uses as.

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork step by step

  1. Make the shio-koji: Put the shio-koji ingredients in a storage container and leave at room temperature. Mix it up once a day. In 7 to 10 days, when it becomes thick and porridge-like and the rice grains start falling apart, its done. Store in the refrigerator..

  2. The innoculated rice grains (the koji) will absorb water as it matures, so keep adding more water every 2 to 3 days so that the grains are always covered. Add up to 1.5 times the amount of rice in water..

  3. Make the salt pork: Spread the shio-koji evenly over the surface of the pork. Wrap in paper towels, then wrap again in plastic wrap. Put the wrapped meat in a plastic bag and refrigerate..

  4. After 2 to 3 days the meat will be cured and become a pretty pink color. Moisture will come out of the meat too, so change the paper towels. The meat is ready to eat in 3 days, up to 10 days..

  5. This pork has been cured for 10 days and cut into 1 cm thick slices. Just pan fry in a frying pan without any added oil over medium-low heat. Dont wipe the shio-koji off; it burns easily though so pay attention!.

  6. This is sliced pork roast thats been marinated in shio-koji for 3 hours. I served it with user Orangeday's "Avocado + Sake Lee Dip"for a double punch of koji..

  7. This is Whole Tomatoes Marinated in Shio-Koji.

https://cookpad.com/us/recipes/145365-marinated-tomato-with-shio-koji.

  1. Here are three more shio-koji recipes. Microwave-steamed Chicken Tenders; Sautéed Chicken; Bettara Daikon Radish.

https://cookpad.com/us/recipes/155914-daikon-bettarazuke-with-shio-koji https://cookpad.com/us/recipes/153718-chicken-sauteed-in-shio-koji-served-with-tartar-sauce https://cookpad.com/us/recipes/156482-salad-with-microwave-steamed-chicken-tenders-daikon-sprouts.

  1. With shio koji soboro: Yum Woon Sen with shio-koji soboro; Rice with shio-koji.

https://cookpad.com/us/recipes/156180-seasoned-rice-with-shio-koji-soboro https://cookpad.com/us/recipes/156277-sea-bream-hijiki-seaweed-seasoned-rice-for-baby-food.

  1. Here are more shio-koji recipes. Nagaimo marinated in wasabi and shio-koji; Avocado marinated in shio-koji.

https://cookpad.com/us/recipes/145384-avocado-pickled-in-shio-koji https://cookpad.com/us/recipes/145381-nagaimo-pickled-with-wasabi-and-shio-koji.

  1. Shio koji in hot pots: Try a spicy hot tofu hot potor a koji and sake lees hot pot.

https://cookpad.com/us/recipes/154295-shio-koji-sake-lees-hot-pot https://cookpad.com/us/recipes/155053-slightly-spicy-sesame-soy-milk-hot-pot.

  1. Using shio-kojji and amazake homemade seasoning mixture. Sweet and savory shio-koji,.

https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji.

  1. A lot of dried koji comes in 200 g packs, so you can just halve the water and salt if you are using one of those. However, dried koji absorbs a lot of water, so please keep adding more water when needed..

It is fermented salt seasoning with much natural umami.

It is good to use for fish and chicken, pork, beef, and jibie before cooking.

It makes meet soft, juicy and taste good, and it remove smell of meat and fish.

It is good to use for chopped vegetables to make pickles, too.

Ingredients: Rice Koji from rice with malt, Salt, Alcohol "Shio Koji" Salted Rice Malt Seasoning.