Tanesei Trading › SC-696 ISESOU MIYAKOKOUJI (RICEMALT)

Recipe - SC-696 ISESOU MIYAKOKOUJI (RICEMALT)
[TO MAKE SHIO-KOJI] 1. MELT 60G SALT IN 300CC HOT WATER AND BE COOL BY 60°C 2. KNEAD SC-696 MIYAKOKOUJI AND PUT 1. 3. MIX AT ROOM TEMPERATURE ONE TIME A DAY AND RIPEN ONE WEEK TO BE COMPLETED. KEEP REFRIGERATED APPROX IN 3 MONTHS. DEPENDING ON YOUR PREFERENCE, KEEPING IT WARM (60 DEGREES OR LESS) INCREASES SMOOTHNESS. [TO MAKE PICKLED SALTED RICE MALT] -PORK, CHICKEN, FISH ETC.. SPRINKLE APPOX 20% OF THE MATERIAL WITH SALTED RICE MALT ON THE SURFACE AND PLACE IN THE REFRIGERATOR FOR 1-2 DAYS. (IF IT IS SLICED THINLY, IT WILL SOAK EVEN IN 5 TO 6 HOURS.) LIGHTLY DROP SALTED RICE MALT AND BAKE IN A FRYING PAN ON MEDIUM HEAT. (BE CAREFUL AS IT IS EASY TO BURN) [PICKLED VEG SALTED RICE MALT] -CUCUMBER, RADISH, TURNIP ETC.. PUT EASILY CUT VEGETABLES AND SALTED RICE MALT, WHICH IS APPOX 15 TO 20% OF THE VEGETABLES, IN A BAG AND TRY IT EVENLY. SOAK IN THE REFRIGERATOR FOR 1/2 - 1 DAY.