Recipe: Delicious Shio-Koji & Amazake Dressing

Recipe: Delicious Shio-Koji & Amazake Dressing Delicious, fresh and tasty.

Shio-Koji & Amazake Dressing. Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma. Miso and Japanese soy sauce, made by culturing pulses and grains for many. Shio koji is primarily used as a marinade for poultry, meat, and seafood.

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.

You can have Shio-Koji & Amazake Dressing using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shio-Koji & Amazake Dressing

1. Prepare 1/4 of Finely chopped onion.

2. You need 1 tbsp of Shio-koji.

3. It’s 2 tbsp of Strong amazake.

4. It’s 1 of -1 1/2 tablespoons Sherry vinegar, malt vinegar, red wine vinegar (or vinegar or lemon juice).

5. It’s 2 tbsp of Olive oil (or grapeseed oil).

6. Prepare 1 of Black pepper.

Used in Japan for centuries as a seasoning or ingredient, shio koji has seen resurgence in popularity in recent years with the increased interest in fermented foods.

The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish.

This page is about shio koji, its benefits in cooking, and how to make it at home.

Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods.

Shio-Koji & Amazake Dressing step by step

1. Just mix together all of the ingredients. Its quite concentrated, so should be mixed with a spoon. I recommend roughly chopping the onion to enjoy the texture..

2. [Daikon Radish & Persimmon Salad] The salad in the photo is shredded daikon radish and persimmon topped with radish sprouts and dressing..

3. [All-Purpose Seasoning with Shio Koji & Amazake Ama-Shio-Koji]Its handy to have a blend of shio-koji and amazake in stock.

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

1. Feel free to use store-bought amazake; just make sure that its concentrated (I recommend this Miyako-kouji: Kataneri Amazake)..

2. If you mix sherry or malt vinegar with amazake, it will turn a very pretty faint pink colour, which is why I added them. Malt vinegar has a very mild acidity..

It's made of just a few simple ingredients: salt, water, and rice koji.

The brown rice shio-koji is a bit sweeter, but also a little grainier.

I mixed it with a hand blender for a creamier consistency.

Shio Koji translates to "salt mold" and is a type of fungus.

Shio koji typically refers to a mixture of short-grain white rice and fermented sea salt.