Going Beyond Shio Koji! Soy Sauce Koji Recipe by cookpad.japan
Cooking Instructions 1 This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California. 2 Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt. 3 This is the 450 ml of soy sauce used the first day. 4 Pour the soy sauce and mix together. 5 Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid. 6 Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture. 7 Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers. 8 In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator. 1 This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California. 1 This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California. 2 Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt. 2 Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt. 3 This is the 450 ml of soy sauce used the first day. 3 This is the 450 ml of soy sauce used the first day. 4 Pour the soy sauce and mix together. 4 Pour the soy sauce and mix together. 5 Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid. 5 Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid. 6 Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture. 6 Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture. 7 Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers. 7 Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers. 8 In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator. 8 In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls cheesy penne with mozzarella meatballs Authentic Chicken Tacos (Dairy-Free, Gluten-Free) Vickys Spiced Chicken & Rice, GF DF EF SF NF Spicy Pickled Eggs mushroom stroganoff cheesy penne with mozzarella meatballs Authentic Chicken Tacos (Dairy-Free, Gluten-Free) Vickys Spiced Chicken & Rice, GF DF EF SF NF Spicy Pickled Eggs mushroom stroganoff Super Easy Roast Beef Fight Summer Fatigue! Our Pork, Chive, and Egg Stir-Fry For Bentos: Chikuwa and Quail Egg Teriyaki Easy with a Pressure Cooker Simmered Pork Quick, Simple, and Tasty Char Siu Easy Pork-Wrapped Asparagus Easy Pork Belly Wraps with Umeboshi and Shiso Leaves in the Microwave Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce Microwave-Steamed Pork Belly and Chinese Cabbage Pork Wrap with Shiso Leaves and Cheese Super Easy Roast Beef Fight Summer Fatigue! Our Pork, Chive, and Egg Stir-Fry For Bentos: Chikuwa and Quail Egg Teriyaki Easy with a Pressure Cooker Simmered Pork Quick, Simple, and Tasty Char Siu Easy Pork-Wrapped Asparagus Easy Pork Belly Wraps with Umeboshi and Shiso Leaves in the Microwave Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce Microwave-Steamed Pork Belly and Chinese Cabbage Pork Wrap with Shiso Leaves and Cheese