How to Cook Yummy Avocado Pickled in Shio-Koji
How to Cook Yummy Avocado Pickled in Shio-Koji Delicious, fresh and tasty.
Avocado Pickled in Shio-Koji. Firm, underripe avocados used to be something I avoided at all costs. I was in it for the instant gratification of a soft, creamy avocado that could be instantly split open and spread on toast. That all changed the day I discovered avocado pickles.
See recipes for Colorful veges too..
I wanted to make an irresistible, quick pickled dish using shio-koji.
Since the daikon is cut thin, this dish is ready to eat as soon as it's done.
You can have Avocado Pickled in Shio-Koji using 3 ingredients and 2 steps. Here is how you cook that.
Ingredients of Avocado Pickled in Shio-Koji
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It’s 1 of Avocado.
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Prepare 1 tsp of Lemon juice.
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Prepare 1 tbsp of Shio-koji.
Feel free to add as much wasabi as you like.
Transfer beef to a serving plate and tent with foil to keep warm or set aside for another use.
Stir in shio koji and taste for seasoning, adjusting with salt and pepper if desired (jus shouldn't need additional salt).
Keep warm, until ready to serve with koji prime rib.
Avocado Pickled in Shio-Koji instructions
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Cut the avocado lengthwise until the knife hits the pit. Rotate the knife around the pit and wiggle it left and right to separate the halves. Stick the tip of the knife into the pit and remove it..
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Remove the skin of the avocado. Place the avocado in a plastic bag and sprinkle with lemon juice. Gently rub the surface of the avocado with shio-koji by hand, seal the bag, and let sit in the fridge for half a day before cutting up..
Chap Chye (Korean sweet potato noodles & stir fried veggies) Sprouted brown rice seasoned with winter kimchi gomashio (japanese sesame salt).
Kimchi Chige (Kimchi Stew) with shiitake mushrooms & tofu.
Natto (seasoned with freshly grated ginger, shoyu koji, sesame oil & scallions) Dessert Shio koji (塩麹) is a lacto-fermented mixture of rice koji (rice inoculated with aspergillus oryzae spore – the basis for many well-know Japanese ferments such as miso, sake and soy sauce).
It provides enzymes and probiotics while imparting the dish with a unique umami flavour.
You can substitute sea salt, himalayan salt or fish sauce.
