Homemade Shio-Koji (Salted Rice Malt) and Salt Pork
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 special dish, homemade shio-koji (salted rice malt) and salt pork. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Homemade Shio-Koji (Salted Rice Malt) and Salt Pork is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook homemade shio-koji (salted rice malt) and salt pork using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Shio-Koji (Salted Rice Malt) and Salt Pork:
  1. Take For the shio koji:
  2. Take Koji (freeze dried: available in Japanese supermarkets, or fresh koji)
  3. Prepare Salt (30% of the weight of the koji)
  4. Take + up to 200 ml Water
  5. Take For the salt pork:
  6. Make ready as much (to taste) Pork belly (or pork shoulder or filet), block
  7. Prepare 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.

So that’s going to wrap it up for this exceptional food homemade shio-koji (salted rice malt) and salt pork recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!