Recipe: Appetizing Make Delicious Tofu Mayonnaise with Shio Koji♪

Recipe: Appetizing Make Delicious Tofu Mayonnaise with Shio Koji♪ Delicious, fresh and tasty.

Make Delicious Tofu Mayonnaise with Shio Koji♪. [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. Baste the tofu pieces with the salt koji, then place some of the extra salt koji in the bottom of a container.

Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.

It's a live food that is rich in enzymes that break down starches and proteins in food into sugars and amino acids.

Here is how you cook that.

You can have Make Delicious Tofu Mayonnaise with Shio Koji♪ using 8 ingredients and 2 steps. Here is how you cook that.

Ingredients of Make Delicious Tofu Mayonnaise with Shio Koji♪

1. It’s 1 block of Firm tofu.

2. It’s 1 tbsp of Shio-koji.

3. Prepare 1/2 tbsp of White miso.

4. Prepare 1/2 tbsp of White sesame paste.

5. Prepare 1/2 tbsp of Mirin.

6. You need 1/2 tsp of Lemon juice.

7. It’s 1 tbsp of Cashew nut powder.

8. It’s 1 clove of Garlic (optional).

Coating the meat briefly in shio-koji gives it a soft texture and delicious taste.

The shio-koji also adds a gentle flavor to the hot pot.

You could also use bonito dashi for the broth.

Even just a little goes a long way.

Make Delicious Tofu Mayonnaise with Shio Koji♪ instructions

1. Drain out excess moisture from tofu, combine all ingredients in a blender, pulse, then its done..

2. This is the original tofu mayonnaise. Ive been creating Shojin-ryori recipes that use this mayonnaise.

https://cookpad.com/us/recipes/156150-macrobiotic-tofu-mayonnaise.

Koji is the key to making fermented foods such as miso paste, mirin, sake and soy sauce.

Today, I'm using rice koji to make a seasoning called shio-koji, but in a previous post I used rice koji to ferment sweet rice to make amazake.

There are many different ways that you can enjoy it in a salad.

You can just enjoy it straight.

Make sure to consider draining the excess water out of your tofu or pressing it using a tofu press and marinate it in "Kombu Dashi".