Crumbly Fried Rice with Shio-Koji
Crumbly Fried Rice with Shio-Koji

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crumbly fried rice with shio-koji. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crumbly Fried Rice with Shio-Koji is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Crumbly Fried Rice with Shio-Koji is something which I’ve loved my whole life.

Besides Rice Koji, Shio Koji, we also have barley Koji and bean Koji as well. Apply Shio Koji to chicken or pork. When you use a frying pan, you may have too much moisture coming from the meat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook crumbly fried rice with shio-koji using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Crumbly Fried Rice with Shio-Koji:
  1. Prepare 150 grams Chicken skin
  2. Make ready 1 tbsp Shio Koji
  3. Get 150 grams Beef
  4. Take 1 tbsp Shio Koji
  5. Take 1/2 Carrot
  6. Get 1 Green pepper
  7. Prepare 2 The white part of a Japanese leek
  8. Prepare 2 tbsp Mayonnaise
  9. Make ready 350 grams Plain cooked rice
  10. Make ready 1 dash Pepper
  11. Make ready 1 tbsp Olive oil
  12. Make ready 4 sheets Paper towels
  13. Get 2 Egg
  14. Get 1 Spicy Konnyaku
  15. Get 1 Fukujin-zuke

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. Thank you for reading my blog, and enjoy cooking with shio koji! 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.

Instructions to make Crumbly Fried Rice with Shio-Koji:
  1. 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.
  2. Mince the carrot and green pepper.
  3. Mince both stalks of leek and place into a separate dish.
  4. Heat olive oil in a frying pan and cook the carrot, green pepper, and meat.
  5. Completely wipe off the excess moisture and the grease that is released from the chicken skin with a paper towel.
  6. Mix 2 tablespoons of mayonnaise into hot rice.
  7. Break two eggs and lightly sprinkle with pepper. Add to the frying pan to cook.
  8. Add the rice and leek, raise the heat to high, and cook until it starts to brown.
  9. It should look like this.
  10. Serve on plates.
  11. Serve with spicy hot konnyaku and Fukujin-zuke.
  12. 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.

Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook the fish. Rich Shih says he only marinates fish for a short time, but recommends a day. Rice Koji is the most inportant ingredients for Miso paste.

So that’s going to wrap it up for this exceptional food crumbly fried rice with shio-koji recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!