All-Purpose Seasoning: How to Make Shio Koji (For Storing)
All-Purpose Seasoning: How to Make Shio Koji (For Storing)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, all-purpose seasoning: how to make shio koji (for storing). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

I used a portable electric mixer to thoroughly mix the ingredients before placing it in a heat sterilized glass jar and will age it for a week to ten days mixing it once a day. Great recipe for All-Purpose Seasoning: How to Make Shio Koji (For Storing). The taste was rich, so I have made it like this ever since.

All-Purpose Seasoning: How to Make Shio Koji (For Storing) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. All-Purpose Seasoning: How to Make Shio Koji (For Storing) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have all-purpose seasoning: how to make shio koji (for storing) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):
  1. Prepare To make Shio Koji using 200 g of Rice Malt
  2. Take 200 grams Rice malt (kome koji)
  3. Prepare 120 grams Salt
  4. Get 300 ml Water (1st day)
  5. Get 30 ml Water (2nd day)
  6. Get To make Shio koji using 500 g of Rice Malt
  7. Take 500 grams Rice malt (kome koji)
  8. Prepare 300 grams Salt
  9. Take 600 ml Water (1st day)
  10. Take 60 ml Water (2nd day)

Select the beef, poultry, or fish you plan to cook. Shio Koji will be ready to use once the Koji achieves a soft texture and a pleasant fermented flavour. Rich in protease and amylase enzymes that can break down. The hygienic container, very useful if you use it to make shio koji.

Steps to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):
  1. Place the rice malt into a plastic container and break it up by hand if there are lumps. Add salt and firmly close the lid, and shake the container to mix.
  2. It's not a big deal if you add too much water on the first day. Pour in the measured water slowly, just enough to cover the rice malt.
  3. Cover with plastic wrap, close the lid, and store at room temperature.
  4. The rice malt will swell from soaking the water by the second day. Add just enough water to cover the rice malt completely, and mix.
  5. It seems better to mix it daily, but you can mix it once every 2-3 days and that is OK, too. If the rice malt and water separates, mix well.
  6. It is done once it has thickened most of the way through, about 1 week-10 days. Remove the plastic wrap once it is done, cover with a lid, and store in the fridge.
  7. This is the rice malt I used. It is already broken up, so it is easy to use. If there are any lumps, break by hand and mix.
  8. Once you have used up 1/3-1/2 of the shio-koji, make a new batch in a separate container and then add that into the old batch. The flavor will become deeper and more complex.

You can use it for making salt koji - fermenting salt koji - and storing salt koji. Aside from that, this multi function container can be use to store other things after you use it to store salt koji. Country Origin: Japan Product Page Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma. As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.

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