How to Make Shio Koji (easy)
This video is How to make Shio Koji (easy).
Shio Koji or Salt koji is used as a flavor enhancer and salt substitute. It can also be used to tenderize your meat and really bring out a depth of flavor to everything from vegetables to proteins. This product is so versatile it can also be used to ferment.
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The recipe is so simple and here is a link to the koji rice that you will need for this recipe:
Dried Koji Rice https://amzn.to/2MuNAMU
of if you want the spores to make the koji rice
Koji Spores: https://amzn.to/2CFv2It (it is sold for sake making)
Recipe:
200 grams of Koji Rice
50 grams of salt
1 cup of water
Combine salt and koji rice making sure to break up any large chunks. Add your water and mix well. Place in a mason jar with the lid loosely covered.
Every day stir your mixture as it ferments and after 7 days (in the summer) or 14 days (in the winter) your koji rice will be ready.
Be sure to taste it everyday and you will notice that the flavors will drastically mellow out. I like to blend my mixture up in the blender when I am done and store it in the refrigerator. This will keep indefinitely refrigerated.
Use 2 tsp of shio koji to every 1 tsp of salt (as a salt substitute)
To marinate proteins or veggie rub shio koji all over your proteins or vegetables and place them in the fridge (in a zip lock bag) to marinate for at least 30 minutes. You will be blown away as to the way it enhances the flavor!!
Have fun and leave me a comment if you try this out!! Stay tuned and be sure to subscribe as I will be posting new videos on how to marinate meats with shio kojii as well as how to make koji rice so you can have lots to play with.
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Eric