Recipe: Perfect Shio-Koji & Amazake Toma-tofu

Shio-Koji & Amazake Toma-tofu. Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. Sometimes a simple ingredient or condiment is.

SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form. LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. You can cook Shio-Koji & Amazake Toma-tofu using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Shio-Koji & Amazake Toma-tofu

1. Prepare 200 ml of Soy milk.
2. Prepare 100 ml of Tomato juice (unsalted).
3. You need 1 tbsp of Amazake Shio-Koji.
4. It's 2 of and 1/2 teaspoons Agar (or 8 agar pearls).
5. Prepare 1 of Olive oil.
6. Prepare 1 of Gourmet salt.

Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years. Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. 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 & Amazake Toma-tofu step by step

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..

Shio Koji is a simple ferment that is wonderful to have on hand. Mix Brown rice koji and salt together in a quart jar. Add water and cover with a coffee filter or cloth, secured with a rubber band. This video is How to make Shio Koji (easy). Shio Koji or Salt koji is used as a flavor enhancer and salt substitute.