Easiest Way to Prepare Homemade Homemade Shio-Koji (Salted Rice Malt) and Salt Pork

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Speedy Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade Shio-Koji (Salted Rice Malt) and Salt Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Shio-Koji (Salted Rice Malt) and Salt Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first 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 that.

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, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious. As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

Ingredients and spices that need to be Prepare to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:

1. For the shio koji:
2. 400 grams Koji (freeze dried: available in Japanese supermarkets, or fresh koji)
3. 140 grams Salt (30% of the weight of the koji)
4. 400 ml + up to 200 ml Water
5. For the salt pork:
6. 1 as much (to taste) Pork belly (or pork shoulder or filet), block
7. 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)

Instructions to make 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.

While that is certainly not the end all be all guide to cooking quick and easy lunches it's good food for thought. The hope is that this will get your own creative juices flowing so that you could prepare wonderful lunches for the own family without having to do too terribly much heavy cooking at the approach.

So that's going to wrap this up with this exceptional food Recipe of Speedy Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!