Steps to Make Favorite Homemade Shio-Koji (Salted Rice Malt) and Salt Pork

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Favorite Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. One of my favorites food recipes. This time, I will make it a little bit tasty. 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 get started with this particular recipe, we have to prepare a few components. You can cook 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 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.

You will also find as your own experience and confidence grows that you will see your self more and more regularly improvising while you proceed and adjusting recipes to meet your own personal preferences. If you prefer more or less of ingredients or would like to generate a recipe somewhat less or more spicy in flavor you can make simple adjustments on the way so as to attain this objective. Put simply you will begin in time to create snacks of your very own. And that is something which you won't necessarily learn when it has to do with basic cooking skills to newbies however, you would never know if you did not master those simple cooking skills.

So that is going to wrap this up with this special food Steps to Make Award-winning Homemade Shio-Koji (Salted Rice Malt) and Salt Pork. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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