Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, crumbly fried rice with shio-koji. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Adding kome (rice) koji, the most commonly used culture, to other ingredients and fermenting them produces miso, soy sauce, sake and other fermented foods traditional to Japan, and growing in. Besides Rice Koji, Shio Koji, we also have barley Koji and bean Koji as well. Apply Shio Koji to chicken or pork.
Crumbly Fried Rice with Shio-Koji is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Crumbly Fried Rice with Shio-Koji is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook crumbly fried rice with shio-koji using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Crumbly Fried Rice with Shio-Koji:
- Take 150 grams Chicken skin
- Prepare 1 tbsp Shio Koji
- Get 150 grams Beef
- Get 1 tbsp Shio Koji
- Get 1/2 Carrot
- Take 1 Green pepper
- Prepare 2 The white part of a Japanese leek
- Make ready 2 tbsp Mayonnaise
- Prepare 350 grams Plain cooked rice
- Take 1 dash Pepper
- Get 1 tbsp Olive oil
- Prepare 4 sheets Paper towels
- Prepare 2 Egg
- Take 1 Spicy Konnyaku
- Take 1 Fukujin-zuke
Koji rice is fermentation starter (in this case Aspergillus oryzae) breeded on rice). You can use this recipe as a refence to make delicious koji. Click here to see our Recommended Product for Koji Rice. Important point: please measure the balance of the drying speed of rice with the breeding.
Steps to make Crumbly Fried Rice with Shio-Koji:
- Chop the chicken skin and beef. Spread 1 tablespoon of shio-koji onto each and then place in the refrigerator for 2 hours to marinate.
- Mince the carrot and green pepper.
- Mince both stalks of leek and place into a separate dish.
- Heat olive oil in a frying pan and cook the carrot, green pepper, and meat.
- Completely wipe off the excess moisture and the grease that is released from the chicken skin with a paper towel.
- Mix 2 tablespoons of mayonnaise into hot rice.
- Break two eggs and lightly sprinkle with pepper. Add to the frying pan to cook.
- Add the rice and leek, raise the heat to high, and cook until it starts to brown.
- It should look like this.
- Serve on plates.
- Serve with spicy hot konnyaku and Fukujin-zuke.
- If you have some tuna marinated in shio-koji, you can cut the dark meat into thin strips and add it to the fried rice with the shio-koji marinated chicken skins.
Click here to see our Recommended Product for Koji Rice. Important point: please measure the balance of the drying speed of rice with the breeding. A salted rice malt seasoning called "Shio Koji (塩麹)" became a topic of conversation several years ago here in Japan, and since then many Japanese have commonly used it in For the unfamiliar, Shio Koji is a versatile seasoning made by fermenting and aging the mixture of malted rice, salt, and water. Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio). It is a live food that is rich in enzymes and unlocks the umami flavor To get the Shio Koji Karaage recipe, click here over at the Hikari Miso's website.
So that’s going to wrap it up for this special food crumbly fried rice with shio-koji recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
