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

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The ingredients needed to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:

1. Prepare For the shio koji:
2. Take 400 grams Koji (freeze dried: available in Japanese supermarkets, or fresh koji)
3. Prepare 140 grams Salt (30% of the weight of the koji)
4. Prepare 400 ml + up to 200 ml Water
5. Get For the salt pork:
6. Get 1 as much (to taste) Pork belly (or pork shoulder or filet), block
7. Prepare 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)

Shio Koji (Salted Rice Malt) is one of very traditional Japanese condiments. It makes meat, fish and vegetables better taste. I have never used salted rice malt, but it is getting very popular since several years ago. To put it in meat or fish meat before cooking and leave for a while, it makes 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.

I have never used salted rice malt, but it is getting very popular since several years ago. To put it in meat or fish meat before cooking and leave for a while, it makes meat. These superjuicy pan-seared pork chops get incredible flavor from shio koji, a recently rediscovered sweet-salty In a very large resealable plastic bag, coat the pork steaks with the shio koji. In a cast-iron skillet, heat the oil until shimmering. Add the pork steaks and cook.

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