Recipe: Tasty Authentic Amazake Made with Rice-Koji in a Rice Cooker
Recipe: Tasty Authentic Amazake Made with Rice-Koji in a Rice Cooker Delicious, fresh and tasty.
Authentic Amazake Made with Rice-Koji in a Rice Cooker. Great recipe for Authentic Amazake Made with Rice-Koji in a Rice Cooker. Instructions for how to make amazake are printed on the back of the package of koji. Since the temperature needs to be controlled, I noted down the time and amounts of ingredients.
Do not close the rice cooker.
Pour the rice koji (grains separated) into the sterilized bin.
Tips to Make Amazake at Home Amazake with Rice Koji.
You can have Authentic Amazake Made with Rice-Koji in a Rice Cooker using 3 ingredients and 11 steps. Here is how you cook it.
Ingredients of Authentic Amazake Made with Rice-Koji in a Rice Cooker
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You need 350 grams of Uncooked white rice.
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You need 200 grams of Rice malt (dried).
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You need 500 ml of Boiling water.
If the temperature is too high, the enzyme of koji does not work sufficiently and won't become sweet.
If using Rice Cooker, set the rice cooker for "keep warm" and leave the lid slightly open with kitchen cloth covered on the top.
With this ratio, you get white, creamy, and sweet Amazake with a good balanced flavor of rice koji and cooked rice.
When I made Amazake for the first time, I made it referring to the recipe of fermented food production company.
Authentic Amazake Made with Rice-Koji in a Rice Cooker step by step
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To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the "okayu" (rice porridge) mode..
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To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesnt need to be broken up too finely at this stage.).
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After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened. Cool until the porridge temperature reaches about 70℃. Mix in the rice malt from Step 2. The overall temperature should then drop to about 55℃..
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[Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat. Add 200 ml water (which should then bring the temperature down to 65℃)..
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Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57℃). Tip: The temperature should be 55-60℃ after combining everything..
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[To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the "warming" function. Once it starts to ferment, the temperature will rise, but not to worry..
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Its ready after about 5 hours, when it has become sweet. Mix twice during the fermentation. If you're concerned about the lumpy texture, process with a hand mixer until smooth..
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[Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze. Break off necessary amounts for use..
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Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt. You could also use it as a sweetener when cooking..
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Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing].
https://cookpad.com/us/recipes/153340-shio-koji-amazake-dressing.
- Or try this [All-Purpose Seasoning with Shio-Koji ＆ Amazake].
After the rice is cooked, mix the rice.
Rinse the dried rice thoroughly before cooking to wash away the starch.
Bring the dried rice to a boil in a large pot of water.
Cook until soft, then drain off the excess water.
Pack the rice into a glass jar for fermentation.
