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

Before you jump to Homemade Shio-Koji (Salted Rice Malt) and Salt Pork recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to homemade shio-koji (salted rice malt) and salt pork recipe. To cook homemade shio-koji (salted rice malt) and salt pork you need 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:
  1. Get For the shio koji:
  2. Take 400 grams Koji (freeze dried: available in Japanese supermarkets, or fresh koji)
  3. Use 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. You need 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)
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.

My passion for rice koji is growing bigger and bigger. With rice koji, I make my own miso, and just lately, I made my first makkoli (rice wine), and this time, I made Shio-koji. It's basically a simple salt-fermented rice koji, which can be used for a wide variety of dishes for marinade, seasoning, etc. 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.

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