Easiest Way to Cook Delicious Frozen Tofu Kara-age with Shio-Koji

Jeremiah Ramos
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Easiest Way to Cook Delicious Frozen Tofu Kara-age with Shio-Koji
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Easiest Way to Cook Delicious Frozen Tofu Kara-age with Shio-Koji Delicious, fresh and tasty.

Frozen Tofu Kara-age with Shio-Koji. Great recipe for Frozen Tofu Kara-age with Shio-Koji. I wanted to make a healthy yet delicious tofu kara-age. Use plenty of garlic to taste for a stronger aroma.

Use plenty of garlic to taste for a stronger aroma.

Shio-koji burns easily so be careful.

The soy sauce is used simply to add saltiness and aroma, so only a little is necessary.

You can have Frozen Tofu Kara-age with Shio-Koji using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Frozen Tofu Kara-age with Shio-Koji

  1. You need 1 block of Firm tofu.

  2. Prepare 1 tbsp of Shio-koji (salt-fermented rice malt).

  3. You need 1 clove of Garlic.

  4. It’s 1 of knob Ginger.

  5. You need 1 dash of Soy sauce.

  6. You need 1 of Pepper.

  7. Prepare 1 of Katakuriko.

  8. It’s 1 of Olive oil.

Chicken Kara-age AKA Japanese fried chicken (or JFC for short) is a total crowdpleaser.

These little chunks of soy-sake-ginger marinated chicken coated in cornstarch and deep-fried until golden have a tendency to disappear almost as quickly as they come out of the fryer.

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.

It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia.

Frozen Tofu Kara-age with Shio-Koji step by step

  1. Defrost the frozen tofu. It should take about half a day to naturally defrost..

  2. Gently use your hand or a weight to press down on the tofu to drain it. Well-drained tofu makes for a better texture..

  3. Combine all of the seasoning ingredients into a container. Use your hands to break off pieces of the frozen tofu and have it absorb the seasoning ingredients..

  4. Let it marinate for a while. Gently squeeze the tofu, then coat in katakuriko and fry..

  5. If you tilt the frying pan, you can even fry them with a small amount of oil..

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 will be ready to use once the Koji achieves a soft texture and a pleasant fermented flavour.

Shio Koji is a newly popular seasoning in Japan.

Tofu is very versatile as a food; it can be served fresh or cooked with vegetables and/or meat in thousands of different dishes and soups.