Shio-Koji & Amazake Toma-tofu
Shio-Koji & Amazake Toma-tofu

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, shio-koji & amazake toma-tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji. Sometimes a simple ingredient or condiment is.

Shio-Koji & Amazake Toma-tofu is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Shio-Koji & Amazake Toma-tofu is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have shio-koji & amazake toma-tofu using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Shio-Koji & Amazake Toma-tofu:
  1. Get 200 ml Soy milk
  2. Prepare 100 ml Tomato juice (unsalted)
  3. Get 1 tbsp Amazake Shio-Koji
  4. Take 2 and 1/2 teaspoons Agar (or 8 agar pearls)
  5. Make ready 1 Olive oil
  6. Get 1 Gourmet salt

LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

Steps to make Shio-Koji & Amazake Toma-tofu:
  1. [Amazake Shio-Koji] is made by adding 1 part shio-koji to 2 parts amazake. If you don't have any amazake, substitute it with 1 teaspoon shio-koji to 1-1.5 teaspoons mirin.
  2. Combine the agar and the Amazake Shio-Koji in a small pan and mix together well. Agar tends to form lumps, so make sure to thoroughly stir.
  3. Add the tomato juice to the mixture, bring the mixture to a boil over medium heat to dissolve the agar; (the temperature should be brought to at least 90℃, otherwise the agar won't set later). Reduce the heat to low and add the soy milk.
  4. After adding the soy milk, heat the mixture (don't allow it to boil) until it reaches 70-80℃ while continuously stirring. Whilst the mixture is still warm, divide it into individual serving dishes.
  5. The tofu will set at room temperature, so don't leave it in the pan! If it's winter, the tofu will start to set very quickly.
  6. Once cooled, chill in the refrigerator. Add a dash of olive oil or a pinch of salt before serving.
  7. [Agar] Agar is made from red algae. It has properties that lie somewhere between gelatin, which is an animal-based product, and kanten agar, which is made from other species of red algae. Agar will result in a smooth, vegetable-based jelly.
  8. Normally when using agar, you should add 100 ml water per 4 g teaspoon. If you don't have agar, you can use gelatin and use 5 g per 100 ml instead.

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. Dan shows us to use it. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia. Shio Koji is a simple ferment that is wonderful to have on hand.

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