Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shio-koji & amazake toma-tofu. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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. The brown rice shio-koji is a bit sweeter, but also a little grainier. Here is the recipe for shio-koji.

Shio-Koji & Amazake Toma-tofu is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Shio-Koji & Amazake Toma-tofu is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

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

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

LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce or finishing touch. Shio koji isn't quite so glutamate-rich.

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.

It can be used to marinate meat or fish, or added as a sauce or finishing touch. 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. Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked. The simplest way to use shio koji is as a marinade.

So that is going to wrap it up for this special food shio-koji & amazake toma-tofu recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!