Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, seasoned rice with shio-koji soboro. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Grains such as rice, barley or soybeans are inoculated with koji kin. The mold then propagates and Known to be an all-purpose seasoning, shio koji can be the multi-tasking seasoning in your kitchen. Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods.
Seasoned Rice with Shio-koji Soboro is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Seasoned Rice with Shio-koji Soboro is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook seasoned rice with shio-koji soboro using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Seasoned Rice with Shio-koji Soboro:
- Make ready White rice
- Take Shio-koji soboro
- Take Aburaage
- Make ready Shimeji mushrooms
- Get Soy sauce
- Take Shio-koji
- Prepare Mirin
- Make ready Green onion (optional)
The mold releases enzymes that ferment the 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. All-purpose seasoning with full umami flavor. If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains. Besides Rice Koji, Shio Koji, we also have barley Koji and bean Koji as well.
Instructions to make Seasoned Rice with Shio-koji Soboro:
- Boil the aburaage to remove the oil, then cut into 5 mm cubes. Cut the shimeji mushrooms in half.
- Wash the rice and fill the rice cooker with water until it reaches the 2 cup line. Combine the shio-koji soboro, all ingredients and Step 1, then cook. Top with green onion to garnish.
- 2 rice cooker cups of water is about 400 ml. Also, since the amount of salt varies depending on the type of shio koji you use, adjust accordingly.
Apply Shio Koji to cut vegetables such as cucumber, Daikon radish, eggplants or cabbage, and rub them. Food with Shio Koji is very easy to get burnt. I recommend you stay with the food while cooking. Soboro is seasoned ground chicken that is used in a wide variety of dishes in Japanese food culture, including lots of different rice bowls. You can later apply it to all sorts of other dishes and impress your.
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