Shio-Koji & Amazake Toma-tofu. Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. Sometimes a simple ingredient or condiment is.
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. This video is How to make Shio Koji (easy). You can cook Shio-Koji & Amazake Toma-tofu using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Shio-Koji & Amazake Toma-tofu
- Prepare 200 ml of Soy milk.
- It's 100 ml of Tomato juice (unsalted).
- You need 1 tbsp of Amazake Shio-Koji.
- It's 2 of and 1/2 teaspoons Agar (or 8 agar pearls).
- It's 1 of Olive oil.
- Prepare 1 of Gourmet salt.
Shio Koji or Salt koji is used as a flavor enhancer and salt substitute. It can also be used to tenderize your. SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form.
Shio-Koji & Amazake Toma-tofu step by step
- [Amazake Shio-Koji] is made by adding 1 part shio-koji to 2 parts amazake. If you don't have any amazake, substitute it with 1 teaspoon shio-koji to 1-1.5 teaspoons mirin..
- Combine the agar and the Amazake Shio-Koji in a small pan and mix together well. Agar tends to form lumps, so make sure to thoroughly stir..
- Add the tomato juice to the mixture, bring the mixture to a boil over medium heat to dissolve the agar; (the temperature should be brought to at least 90℃, otherwise the agar won't set later). Reduce the heat to low and add the soy milk..
- After adding the soy milk, heat the mixture (don't allow it to boil) until it reaches 70-80℃ while continuously stirring. Whilst the mixture is still warm, divide it into individual serving dishes..
- The tofu will set at room temperature, so don't leave it in the pan! If it's winter, the tofu will start to set very quickly..
- Once cooled, chill in the refrigerator. Add a dash of olive oil or a pinch of salt before serving..
- [Agar] Agar is made from red algae. It has properties that lie somewhere between gelatin, which is an animal-based product, and kanten agar, which is made from other species of red algae. Agar will result in a smooth, vegetable-based jelly..
- Normally when using agar, you should add 100 ml water per 4 g teaspoon. If you don't have agar, you can use gelatin and use 5 g per 100 ml instead..
LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. When koji - essentially, rice that's been inoculated with the koji mold - is combined with water and salt and Sold refrigerated to stop fermentation, salt koji is a creamy sauce that's ready to add to meat. Shio Koji is a simple ferment that is wonderful to have on hand. Mix Brown rice koji and salt together in a quart jar. Add water and cover with a coffee filter or cloth, secured with a rubber band.
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