How to make soy sauce with rice malt（koji）. Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold. Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji. Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.
Another food that originates from the Philippines.
It is called "Sinangag na may Toyo".
It is just easy to do, you just need a little amount of time.
You can have How to make soy sauce with rice malt（koji） using 3 ingredients and 6 steps. Here is how you cook it.
Ingredients of How to make soy sauce with rice malt（koji）
- Prepare 200 ml of rice malt.
- It's 200 ml of Soy sauce.
- You need bottle of Storage.
You can also do it before you eat your breakfast. When I first started trying to make my own soy sauce, there wasn't a lot of information on the web, and the only posts about the process showed people making patties out of soy and letting them grow mold from whatever wild molds might be present in the air. Many of these "recipes" were based on people watching their Asian relatives make. An easy-to-make fried rice dish with soy sauce, egg, carrots, and onion.
How to make soy sauce with rice malt（koji） step by step
- Wash the storage bottle cleanly. Wipe the inside and mouth of the bottle with boiling disinfection or edible alcohol..
- In the bowl, put rice malt. Rub rice malt and loosen them apart..
- In a storage bottle, pour the rice malt, pour soy sauce and mix well..
- Stored at room temperature and completed in about 1 week to 10 days..
- [point] Stir once a day to include air. If the rice malt is damp and the water level is low, add soy sauce so that the rice malt can be pickled. After completion, store it in the refrigerator. The storage period is about 3 months..
- There are several recipes using soy sauce with rice malt, so please have a look！.
The taste is similar to restaurant Chinese, but it can easily be made with home ingredients. In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Plain white rice is a great side dish that you can enjoy with different types of meals. White rice is soft, moist, heavy, and somewhat tasteless.