Have you made Shio Koji? Shio Koji is essentially a Koji-based condiment and it brings umami to any dish you make. For those who have Shio Koji at hand, this is one of the recipes you can make very easily. The bonus is it's not loaded with tons of refined sugar like store-bought ones. Let's start healthy eating from your own kitchen!
|Serving: 3||Prep time: 1 hour|
200 g Rice Koji
200 g Water
32 g Salt (8 %)*
160 g Rolled oats
90 g Nuts (walnuts, almonds, pecans, etc.)
70 g Dried fruits (raisins, figs, raspberries, etc.)
2 Tbsp Honey
2 Tbsp Coconut oil
2 tsp Shio Koji
(optional) 1 tsp Roasted soy powder (kinako)
(optional) pumpkin seeds, sunflower seeds
- In a sanitized container, mix Koji and salt. Add water and stir.
- Keep it at room temperature for 1 week (in summer) or 2 weeks (in winter). Stir it once every day.
- When the Koji mass starts to melt down, transfer it to the fridge and consume within 1 month.
* You can adjust the salt ratio between 6 % and 10 %.
- Preheat the oven at 300 F degree.
- Mix coconut oil (melt it first if solid), honey, and shio koji and combine it with oats and chopped nuts.
- Bake it for 20 minutes, stir it once and bake another 10 minutes. Dry it in the oven for 30 minutes when done.
- Mix with dried fruits.
- Garnish as topping or eat with your choice of milk and seasonal fruits!