Authentic Amazake Made with Rice-Koji in a Rice Cooker
Authentic Amazake Made with Rice-Koji in a Rice Cooker

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, authentic amazake made with rice-koji in a rice cooker. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rice koji (kome koji 米麹) is rice that is covered with kōji mold (Aspergillus oryzae). As you may already know, kōji mold is used in making many Japanese fermented foods such as miso, soy sauce, mirin ★ To Cook Amazake with Rice Koji. In a rice cooker bowl, add the rinsed short grain rice.

Authentic Amazake Made with Rice-Koji in a Rice Cooker is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Authentic Amazake Made with Rice-Koji in a Rice Cooker is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have authentic amazake made with rice-koji in a rice cooker using 3 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Authentic Amazake Made with Rice-Koji in a Rice Cooker:
  1. Prepare 350 grams Uncooked white rice
  2. Take 200 grams Rice malt (dried)
  3. Get 500 ml Boiling water

Here's a primer on this Japanese summer staple, plus where you can drink it. It's made by fermenting a mixture of steamed rice, rice koji (the Aspergillus oryzae fungus that's also used in the making of miso and soy sauce) and water - just like. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take When you steam the rice for making koji rice, we recommend you to use a bamboo steamer or "seiro" in Japanese.

Instructions to make Authentic Amazake Made with Rice-Koji in a Rice Cooker:
  1. To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the "okayu" (rice porridge) mode.
  2. To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)
  3. After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened. Cool until the porridge temperature reaches about 70℃. Mix in the rice malt from Step 2. The overall temperature should then drop to about 55℃.
  4. [Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat. Add 200 ml water (which should then bring the temperature down to 65℃).
  5. Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57℃). Tip: The temperature should be 55-60℃ after combining everything.
  6. [To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the "warming" function. Once it starts to ferment, the temperature will rise, but not to worry.
  7. It's ready after about 5 hours, when it has become sweet. Mix twice during the fermentation. If you're concerned about the lumpy texture, process with a hand mixer until smooth.
  8. [Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze. Break off necessary amounts for use.
  9. Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt. You could also use it as a sweetener when cooking.
  10. Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing]. - - https://cookpad.com/us/recipes/153340-shio-koji-amazake-dressing
  11. Or try this [All-Purpose Seasoning with Shio-Koji ＆ Amazake]. - - https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji

Or simply use it for amazake or steak, etc. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that's widespread in Japan. The mold releases enzymes that ferments the rice To make koji rice, the culture is added to the cooked grains. The grains are then placed in wooden trays and left to ferment in a warm, humid. Make this traditional ochazuke (Japanese tea rice) recipe with salmon, rice and green tea.

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