Recipe of Favorite Shio-Koji & Amazake Toma-tofu

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, shio-koji & amazake toma-tofu. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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. SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form.

Shio-Koji & Amazake Toma-tofu is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Shio-Koji & Amazake Toma-tofu is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Shio-Koji & Amazake Toma-tofu:

1. Take 200 ml Soy milk
2. Take 100 ml Tomato juice (unsalted)
3. Make ready 1 tbsp Amazake Shio-Koji
4. Prepare 2 and 1/2 teaspoons Agar (or 8 agar pearls)
5. Make ready 1 Olive oil
6. Take 1 Gourmet salt

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. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. Shio-koji is made with kome-koji (rice malt) that breeds from koji on steamed rice.

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.

Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. Shio-koji is made with kome-koji (rice malt) that breeds from koji on steamed rice. We do not use any unnecessary ingredients. The result is a safe and secure all-purpose seasoning. 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.

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