Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, japanese malted rice (kouji). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Crush Kouji and put salt in warm water. I keep this in the insulating pot filled with warm water. The day after the Kouji rice is softened.
Japanese Malted Rice (Kouji) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Japanese Malted Rice (Kouji) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have japanese malted rice (kouji) using 3 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Malted Rice (Kouji):
- Prepare 200 g Kouji malted rice
- Prepare 300 ml 60℃ water
- Prepare 60 g salt
Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in.
Steps to make Japanese Malted Rice (Kouji):
- This is Kouji malted rice.
- Crush Kouji and put salt in warm water.
- Mix Kouji and warm water. Stay at warm place. I keep this in the insulating pot filled with warm water.
- The day after the Kouji rice is softened. Mix every day and rest at warm place.
- After 5 days Kouji is done and softened.
- Let’s make Kouji cucumber. Cut cucumber.
- Put cucumber and Kouji rice in bag. Keep in refrigerator for a half day.
- Enjoy 🇯🇵🥰 Today’s dinner 💖
- Put rice Kouji and chicken breast. Keep in refrigerator for 1 hour. Boil for 5 minutes and cool it down in pan.
- So soft and taste so nice. Enjoy 🇯🇵
This video goes onto detail strep by step on how to make Rice Koji. If you would like to support our work visit us at Patreon. A salted rice malt seasoning called "Shio Koji (塩麹)" became a topic of conversation several years ago here in Japan, and since then many Japanese have commonly used it in daily life. Am just beginning to understand and enjoy the flavours this develops in foods. I really like this product. ~ Using Malted Rice Koji: Shio Koji, Dry-Aging, & Amasake ~.
So that’s going to wrap this up for this exceptional food japanese malted rice (kouji) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
