Homemade Shio-Koji (Salted Rice Malt) and Salt Pork
Homemade Shio-Koji (Salted Rice Malt) and Salt Pork

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, homemade shio-koji (salted rice malt) and salt pork. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt,.

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Homemade Shio-Koji (Salted Rice Malt) and Salt Pork is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have homemade shio-koji (salted rice malt) and salt pork using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:
  1. Make ready For the shio koji:
  2. Get 400 grams Koji (freeze dried: available in Japanese supermarkets, or fresh koji)
  3. Get 140 grams Salt (30% of the weight of the koji)
  4. Take 400 ml + up to 200 ml Water
  5. Get For the salt pork:
  6. Get 1 as much (to taste) Pork belly (or pork shoulder or filet), block
  7. Take 1 example: for 400 grams of pork use 2 to 3 tablespoons of shio-koji Shio-koji (about 10% of the weight of the meat)

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. The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down. [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.

Steps to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:
  1. Make the shio-koji: Put the shio-koji ingredients in a storage container and leave at room temperature. Mix it up once a day. In 7 to 10 days, when it becomes thick and porridge-like and the rice grains start falling apart, it's done. Store in the refrigerator.
  2. The innoculated rice grains (the koji) will absorb water as it matures, so keep adding more water every 2 to 3 days so that the grains are always covered. Add up to 1.5 times the amount of rice in water.
  3. Make the salt pork: Spread the shio-koji evenly over the surface of the pork. Wrap in paper towels, then wrap again in plastic wrap. Put the wrapped meat in a plastic bag and refrigerate.
  4. After 2 to 3 days the meat will be cured and become a pretty pink color. Moisture will come out of the meat too, so change the paper towels. The meat is ready to eat in 3 days, up to 10 days.
  5. This pork has been cured for 10 days and cut into 1 cm thick slices. Just pan fry in a frying pan without any added oil over medium-low heat. Don't wipe the shio-koji off; it burns easily though so pay attention!
  6. This is sliced pork roast that's been marinated in shio-koji for 3 hours. I served it with user Orangeday's "Avocado + Sake Lee Dip"for a double punch of koji.
  7. This is Whole Tomatoes Marinated in Shio-Koji. - - https://cookpad.com/us/recipes/145365-marinated-tomato-with-shio-koji
  8. Here are three more shio-koji recipes. Microwave-steamed Chicken Tenders; Sautéed Chicken; Bettara Daikon Radish. - - https://cookpad.com/us/recipes/155914-daikon-bettarazuke-with-shio-koji - https://cookpad.com/us/recipes/153718-chicken-sauteed-in-shio-koji-served-with-tartar-sauce - https://cookpad.com/us/recipes/156482-salad-with-microwave-steamed-chicken-tenders-daikon-sprouts
  9. With shio koji soboro: Yum Woon Sen with shio-koji soboro; Rice with shio-koji. - - https://cookpad.com/us/recipes/156180-seasoned-rice-with-shio-koji-soboro - https://cookpad.com/us/recipes/156277-sea-bream-hijiki-seaweed-seasoned-rice-for-baby-food
  10. Here are more shio-koji recipes. Nagaimo marinated in wasabi and shio-koji; Avocado marinated in shio-koji. - - https://cookpad.com/us/recipes/145384-avocado-pickled-in-shio-koji - https://cookpad.com/us/recipes/145381-nagaimo-pickled-with-wasabi-and-shio-koji
  11. Shio koji in hot pots: Try a spicy hot tofu hot potor a koji and sake lees hot pot. - - https://cookpad.com/us/recipes/154295-shio-koji-sake-lees-hot-pot - https://cookpad.com/us/recipes/155053-slightly-spicy-sesame-soy-milk-hot-pot
  12. Using shio-kojji and amazake homemade seasoning mixture. Sweet and savory shio-koji,. - - https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji
  13. A lot of dried koji comes in 200 g packs, so you can just halve the water and salt if you are using one of those. However, dried koji absorbs a lot of water, so please keep adding more water when needed.

The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down. [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. The salt contained in Shio-koji make a quick solution to tenderizing chicken placing overnight in the fridge the night before cooking. After a day what you should expect a clean outback grill style salted rice malt Shio-koji marinated chicken breast ready to eat! A traditional seasoning made of rice malt and salt from the northern part of Japan, where it was mainly used to marinate fish or make vegetable pickles.

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