Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, homemade shio-koji (salted rice malt) and salt pork. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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, the edge is taken off the salt and it becomes sweet and well.

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

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Prepare 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. Prepare 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)

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork is one of the. 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.

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 - (see recipe)
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 - (see recipe)
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 - (see recipe)
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 - (see recipe)
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 - (see recipe)
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 - (see recipe)
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.

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,. Steps to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork: Make the shio-koji: Put the shio-koji ingredients in a storage container and leave at room temperature. Mix it up once a day.

So that’s going to wrap it up for this special food homemade shio-koji (salted rice malt) and salt pork recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!