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Authentic Amazake Made With Rice-koji In A Rice Cooker Recipe

Authentic Amazake Made with Rice-Koji in a Rice Cooker Recipe
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Prepare the ingredients before making Authentic Amazake Made with Rice-Koji in a Rice Cooker in your home. Then, follow these steps below to serve Authentic Amazake Made with Rice-Koji in a Rice Cooker for your family or friends.

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

  • 350 grams Uncooked white rice
  • 200 grams Rice malt (dried)
  • 500 ml Boiling water

How to Make Authentic Amazake Made with Rice-Koji in a Rice Cooker

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Authentic Amazake Made with Rice-Koji in a Rice Cooker in your home by yourself.

    Step 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.
  • Step 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.)
  • Step 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℃.
  • Step 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℃).
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 8
  • [Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze. Break off necessary amounts for use.
  • Step 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.
  • Step 10
  • Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing].
  • Step 11
  • Or try this [All-Purpose Seasoning with Shio-Koji & Amazake].
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