Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shio-koji & amazake dressing. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Shio-Koji & Amazake Dressing is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Shio-Koji & Amazake Dressing is something that I’ve loved my entire life. They are nice and they look wonderful.
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. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.
To begin with this particular recipe, we have to prepare a few ingredients. You can have shio-koji & amazake dressing using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shio-Koji & Amazake Dressing:
- Get 1/4 Finely chopped onion
- Get 1 tbsp Shio-koji
- Prepare 2 tbsp Strong amazake
- Make ready 1 -1 1/2 tablespoons Sherry vinegar, malt vinegar, red wine vinegar (or vinegar or lemon juice)
- Make ready 2 tbsp Olive oil (or grapeseed oil)
- Prepare 1 Black pepper
Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. Ingredients: Zucchini Onion Shio koji Soy milk to adjust final texture (option).
Instructions to make Shio-Koji & Amazake Dressing:
- Just mix together all of the ingredients. It's quite concentrated, so should be mixed with a spoon. I recommend roughly chopping the onion to enjoy the texture.
- [Daikon Radish & Persimmon Salad] The salad in the photo is shredded daikon radish and persimmon topped with radish sprouts and dressing.
- [All-Purpose Seasoning with Shio Koji & Amazake Ama-Shio-Koji]It's handy to have a blend of shio-koji and amazake in stock. - - https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji
- Feel free to use store-bought amazake; just make sure that it's concentrated (I recommend this Miyako-kouji: Kataneri Amazake).
- If you mix sherry or malt vinegar with amazake, it will turn a very pretty faint pink colour, which is why I added them. Malt vinegar has a very mild acidity.
If you have celery and carrot, add some slices of them. Koji is also used to make shio koji or koji salt, an umami-packed seasoning that's slowly gaining popularity among chefs and home cooks alike. It's made by simply combining koji rice, salt, and water. Shio Koji is a simple ferment that is wonderful to have on hand. Mix Brown rice koji and salt together in a quart jar.
So that is going to wrap this up with this special food shio-koji & amazake dressing recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
