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Found 1 result

  1. Judging by the number of YouTube vids on the subject, I am late to the shiokoji bandwagon. WHole I have yet to try and make my own koji {anyone with a dehydrator that holds a reliable 84 degrees and not using it?} I bought some koji rice on Amazon. Koji is rice that has been innoculated with aspergillus oryzae and allowed to grow for a few days until the rice is quite visibly moldy and in fairly large pieces that crumble back to individual grains easily. To make shiokoji {salt koji} you break up the koji into individual grains, add a bunch of salt and enough water to cover, then you let it sit on your counter for 1 to 2 weeks and stir it every day. The salt should be 10 to 30% by weight. I used 25 grams sea salt to 100 grams koji. I put it in a pint Ball jar and covered it loosely with a top. I also tasted as it went from tasting like rice with salt, to very salty rice, to a bit tangy, to winey, to almost bready. The rice is still distinct but is wet and very soft. Here is a YouTube video from one of my favorite cooking video chanels, Just One Cookbook So far, I have used it in my still fermenting grainy mustard {along with brine from lacto-fermented sauerkraut, and giardinara plus a splash or two of sherry wine vinegar and some Braggs vinegar,} I put some in the whey from making lebne and left it on the counter overnight and then used it in soup the next day, added it to quick Japanese pickles {turnip and radish greens, shredded kelp, sesame oil, tamari} Tonight I have a vacuum bag sealed with local skirt steak and about 1/3 cup of shio koji. I am hoping the vecumn bag helps infuse the meat with the shiokoji flavor. I am starting with a 2 hour marination and we will grill it on an indoor Iwatani grill over a butane burner. Our new landlords do not allow open flame on the balcony {may be a Fairfax county thing!} I will post a reply to describe it when we have cooked it. I should have left one of the three pieces out of the shio koji to get a comparison test. By the way, the Iwatani is so much fun. It is as close to grilling over charcoal without the charcoal.
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