How to Cook Delicious Seasoned Rice with Shio-koji Soboro

How to Cook Delicious Seasoned Rice with Shio-koji Soboro Delicious, fresh and tasty.

Seasoned Rice with Shio-koji Soboro. Great recipe for Seasoned Rice with Shio-koji Soboro. You can increase the sophistication of a dish just by adding a little frozen shio-koji. Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork.

Left over rice makes the best fried rice but if you don't have any, just let the rice cool down for a while.

Once you are done making a fresh batch of Shiokoji store it in the refrigerator for freshness.

Storing Shio-koji in the refrigerator stretches its shelf life to easily half a year.

You can cook Seasoned Rice with Shio-koji Soboro using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Seasoned Rice with Shio-koji Soboro

1. You need 360 ml of White rice.

2. You need 5 tbsp of Shio-koji soboro.

3. You need 1/2 of Aburaage.

4. It’s 1 packages of Shimeji mushrooms.

5. You need 1 tbsp of Soy sauce.

6. It’s 2 tbsp of Shio-koji.

7. Prepare 1 tbsp of Mirin.

8. It’s 1 of Green onion (optional).

Mark the day you made it so that you can remember after months of continued use in your favorite dishes using salted rice malt as marinade.

Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork.

You don't need to use homemade shio-koji, store bought ones are also useful to have on hand.

Cooks then use inoculated rice or barley (called "koji"), now covered in a fluffy snowdrift, to set the enzymes to work.

Seasoned Rice with Shio-koji Soboro instructions

1. Boil the aburaage to remove the oil, then cut into 5 mm cubes. Cut the shimeji mushrooms in half..

2. Wash the rice and fill the rice cooker with water until it reaches the 2 cup line. Combine the shio-koji soboro, all ingredients and Step 1, then cook. Top with green onion to garnish..

3. 2 rice cooker cups of water is about 400 ml. Also, since the amount of salt varies depending on the type of shio koji you use, adjust accordingly..

Depending on how it's harnessed, koji can bring out the sugars in rice to. [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.

I wanted to make shio-koji with reduced sodium.

I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

It's a type of fermented rice that imparts an extra meatiness or sweetness to foods without adding any salt, sugar, or oil.