Recipe: Appetizing Reduced Sodium Shio-Koji

Randall Banks
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Recipe: Appetizing Reduced Sodium Shio-Koji
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Recipe: Appetizing Reduced Sodium Shio-Koji Delicious, fresh and tasty.

Reduced Sodium Shio-Koji. Great recipe for Reduced Sodium Shio-Koji. 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.

Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines.

Chef Ben Bebenroth of Cleveland's Spice Catering loves how it gives this pork shoulder recipe funky umami flavor, while also helping to tenderize the meat.

Miso, which also contains koji, is an easier-to-find substitute.

You can cook Reduced Sodium Shio-Koji using 3 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Reduced Sodium Shio-Koji

  1. Prepare 200 grams of Dried koji (in grains or sheets).

  2. You need 50 grams of Salt.

  3. Prepare 300 ml of Lukewarm water.

Enjuku Koji no Omisoshiru Reduced Sodium.

This instant miso soup features our long-selling Mutenka Enjuku Koji Miso known for its savory taste of koji and rich aroma of miso.

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.

Reduced Sodium Shio-Koji step by step

  1. Add the specified amounts of hot water and salt to a bowl, mix together, and then let cool to 60℃. Add the koji and mix well (if there are any lumps left, break them apart)..

  2. Fill the rice cookers container with 50-60 ℃ hot water, then place the container from Step 1 inside..

  3. Turn on the warming function, cover with a cloth, and let it warm for 2-3 hours. Once the koji has softened, let it cool at room temperature..

  4. Place in a container that has been boiled for sterilization and lightly close with a lid. Let it age for one week, stirring once a day..

  5. It may look finished, but it probably will not yet have the sweet aroma or mild flavor of shio-koji, so please let it mature at room temperature..

  6. Additional note: Use the best koji that you can find, since this will change the quality of the finished product..

  7. "Homemade Namatake Mushrooms"

https://cookpad.com/us/recipes/143429-simple-delicious-homemade-nametake-mushrooms.

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.

Shio-Koji is made of Koji, salt and water, so with the same amount of Shio-Koji as salt that you usually use can fully get milder and richer flavour, which results in reduction of salt.

MISO and SHIOKOJI are made and meat and fish are delicious.

It is a traditional Japanese food that is good for health.