Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, edamame rice with shio-koji. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Add sake and shio-koji into the rice. Shio koji is becoming a really popular ingredient in Japan. You can make your own shio koji at home with Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)!
Edamame Rice with Shio-Koji is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Edamame Rice with Shio-Koji is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have edamame rice with shio-koji using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Edamame Rice with Shio-Koji:
- Make ready White rice
- Take de-shelled Edamame or frozen edamame
- Get Shio-koji
- Take Sake
- Take cm Kombu
When Aspergillus oryzae is combined with salt and steamed rice, then left in a Shio koji is a versatile ingredient and can be used in many ways. For example, to tenderize and season meats and fish is most popular, to pickle. All-purpose seasoning with full umami flavor. If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains.
Instructions to make Edamame Rice with Shio-Koji:
- Rinse the rice, add a piece of konbu and let it sit in water for about 30 minutes.
- Add sake and shio-koji into the rice. Add water up to the appropriate water line and cook the rice. Once the rice is done, combine the edamame and mix well.
- Shimeji Mushrooms & Edamame Flavored Rice. - - https://cookpad.com/us/recipes/143409-shimeji-mushroom-and-edamame-seasoned-rice
- Chicken Gomoku Flavored Rice. - - https://cookpad.com/us/recipes/157055-standard-5-ingredient-rice
- Oseki-han using a Rice Cooker. - - https://cookpad.com/us/recipes/155504-adzuki-beans-and-rice-steamed-in-a-rice-cooker
- 'Chawan-mushi' (Steamed egg custard).
- 'Ika-Meshi'(Grilled squid stuffed with flavored rice) using a Pressure Cooker. - - https://cookpad.com/us/recipes/143355-easy-cooking-in-a-pressure-cooker-soft-ikameshi-squid-stuffed-with-sticky-rice
- Pond Smelt Tempura. - - https://cookpad.com/us/recipes/143530-crispy-fried-pond-smelt-tempura
Shio Koji can enhance umami in foods. It's an active food including lots of enzymes which helps digestion. It's also described as "miso without soybeans". Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami and sweetness to make the food delicious. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that of mirin or sweet white miso, and Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook the fish.
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