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Going Beyond Shio Koji! Soy Sauce Koji Recipe

Going Beyond Shio Koji! Soy Sauce Koji Recipe
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Prepare the ingredients before making Going Beyond Shio Koji! Soy Sauce Koji in your home. Then, follow these steps below to serve Going Beyond Shio Koji! Soy Sauce Koji for your family or friends.

Ingredients: Going Beyond Shio Koji! Soy Sauce Koji

  • 500 grams Rice koji (dried)
  • 450 ml Soy sauce
  • 50 ml Soy Sauce (for the 2nd day)

How to Make Going Beyond Shio Koji! Soy Sauce Koji

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Going Beyond Shio Koji! Soy Sauce Koji in your home by yourself.

    Step 1
  • This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California.
  • Step 2
  • Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt.
  • Step 3
  • This is the 450 ml of soy sauce used the first day.
  • Step 4
  • Pour the soy sauce and mix together.
  • Step 5
  • Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid.
  • Step 6
  • Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture.
  • Step 7
  • Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers.
  • Step 8
  • In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator.
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