How to make soy sauce with rice malt（koji）
How to make soy sauce with rice malt（koji）

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, how to make soy sauce with rice malt（koji）. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

How to make soy sauce with rice malt（koji） is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. How to make soy sauce with rice malt（koji） is something that I have loved my entire life.

Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold. Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji. Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.

To begin with this recipe, we have to prepare a few ingredients. You can cook how to make soy sauce with rice malt（koji） using 3 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make How to make soy sauce with rice malt（koji）:
  1. Take 200 ml rice malt
  2. Prepare 200 ml Soy sauce
  3. Take bottle Storage

To make soy sauce, soak the soy beans in water overnight, then boil and mash them into a paste. Traditional soy sauce fried rice uses animal fat (lard or chicken fat) instead of oil to create the best taste. However those animal fats are less commonly used in the US. That's why I altered the recipe to use butter while maintaining the best taste.

Instructions to make How to make soy sauce with rice malt（koji）:
  1. Wash the storage bottle cleanly. Wipe the inside and mouth of the bottle with boiling disinfection or edible alcohol.
  2. In the bowl, put rice malt. - Rub rice malt and loosen them apart.
  3. In a storage bottle, pour the rice malt, pour soy sauce and mix well.
  4. Stored at room temperature and completed in about 1 week to 10 days.
  5. [point] - Stir once a day to include air. - If the rice malt is damp and the water level is low, add soy sauce so that the rice malt can be pickled. - After completion, store it in the refrigerator. - The storage period is about 3 months.
  6. There are several recipes using soy sauce with rice malt, so please have a look！

It only takes a few ingredients to make a great soy sauce fried rice. The next part of learning how to make soy sauce is fermentation. For this, take a pot that you won't need any time soon. Pour water and salt, stirring to combine. Add the soybean discs and cover.

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