How to Prepare Appetizing Lightly Pickled Shio-Koji Cucumbers
How to Prepare Appetizing Lightly Pickled Shio-Koji Cucumbers Delicious, fresh and tasty.
Lightly Pickled Shio-Koji Cucumbers. Great recipe for Lightly Pickled Shio-Koji Cucumbers. I tried making my usual morning pickled cucumbers by using shio-koji instead of my usual method. This recipe is so easy because all you have to do is mix and rub everything together.
The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively.
By allowing the vegetables to pickle for a short amount of time, the primary flavour of the vegetable remains while extra umami tones, plus just a hint of sweetness, are added.
Wash the cucumbers well with water and cut into the length that will fit the jar you'd like to use for fermentation.
You can have Lightly Pickled Shio-Koji Cucumbers using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Lightly Pickled Shio-Koji Cucumbers
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You need 2 of Cucumbers.
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You need 2 tbsp of Shio-koji.
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You need 1 of Salt.
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Prepare 1 of Bonito flakes.
Close the lid and shake so that the Shio koji will cover the cucumbers.
Great recipe for Lightly Pickled Cucumbers.
Everyone in my family loved this dish!
Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware.
Lightly Pickled Shio-Koji Cucumbers step by step
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Wash the cucumbers and sprinkle with salt. Roll the cucumbers around on the cutting board. Quickly rinse them with water and slice off the skin in 3 vertical lines. Cut into 5 mm thick diagonal slices..
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Put the cucumbers and shio-koji in a plastic bag and rub together. Place in the refrigerator. After 2 hours, theyre ready to be served..
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Soft & Juicy Shio-Koji Steamed Chicken..
https://cookpad.com/us/recipes/143449-soft-juicy-shio-koji-steamed-chicken.
- Tosa-Style Simmered Green Peppers.
https://cookpad.com/us/recipes/143428-tosa-style-green-bell-peppers.
The longer the pickling, the better the flavor.
When pickling for a long time, it's good to add ichimi chili pepper.
Wash the cucumbers and pat […] [Photograph: Vicky Wasik] 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.
Rich in protease and amylase enzymes that can break down.
This is a simple yet surprisingly flavorful daikon radish and cucumber salad recipe created by Nami of JustOneCookbook.com.
