鹽麴 Shio Koji

24 Feb

白米麴鹽麴 (2)

古老養生之道,其中有建議每天吃至小一種發酵食物,而近年鼓吹養生素食,少肉多菜和多吃有機食品外,那些簡單、儘量不破壞食材原味及營養的烹調方法又再復甦流行起來。其中一款源自日本東北的古早發酵調味料–鹽麴也於近年開始流行,因它含豐富益生菌,除對腸道有益外,據說還有很多效益。它鹹味醇厚回甘,以它代替鹽來使用,也可省却使用糖來調和鹽的咸味,醃味烹調時只須簡單的加入鹽麴,因有天然酵素與活菌幫助,即可省卻加入太多調味及烹調時間,它可令肉質鬆軟,能為食材帶來提鮮作用。 有了鹽麴之後,我不斷研發以鹽麴調味的菜式,覺得它是種百搭調味料,無論中西、冷熱菜餚都適用,真可稱萬能調味料!

準備時間 :  10 分鐘

材料:

白米麴種 200 g

海鹽 90 g

飲用水 500 ml,  55 °C

 做法:

  1. 將水煲滾後放涼至約 55 °C 備用。
  2. 把米麴用手剝開,輕輕揉成米粒狀,將鹽放入繼續以手輕輕揉至均匀,嘗試用手捏一下如能結成團就合適了,這樣做可使米麴菌活化。
  3. 準備一潔淨玻璃瓶,將米麴鹽放入,將已放涼至温度 55 度水溫的水加入用匙拌匀,瓶蓋以厨房紙蓋上,用橡皮圈固定好,譲米麴可以呼吸空氣,放於温暖地方 2 – 3 小時。
  4. 恢復常温放於室温陰涼處,每天攪拌一次,使空氣進入幫助發酵,约 5 – 7 天,視乎季節而定,看到好像粥一樣麋状而且有一點如芝士 cheese香味就熟成了,熟成後蓋上蓋子,放雪櫃保存。

:    可於熟成後,以手提打拌器,略為打拌。

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Preparation : 10 minutes

Ingredients:

200 g Koji

90 g sea salt

500 ml 55 °C drinking water

Method:

  1. Bring the water to a boil then set aside to cool it down to 55 °C.
  2. Put the koji in a bowl and gently rub the koji with hands into granules.
  3. Add the sea salt to the koji.  Knead/squeeze the two ingredients together with hands so they stick together.  This helps to activate the koji.
  4. Put the mixture in a clean bottle. Add the 55 °C warm water to the mixture and mix them together.  Covered the bottle with a kitchen paper, and secure with rubber band.  Place the bottled mixture somewhere warm (e.g. kitchen) for 3 – 4 hour, then move to room temperature.
  5. For the first week, stir once a day until the flavour settles. Stir from the bottom to bring air into the mixture.
  6. It takes 5 – 7 day to develop the flavour, depending on the season. When it is done, the texture is a bit like congee and smells salty sweet (a bit like cheese). Covered with bottle lid and store in refrigerator.

Notes: Blend with a blender for a smoother consistency.

3 Responses to “鹽麴 Shio Koji”

  1. vnvie February 26, 2014 at 2:22 PM #

    Interesting new product! Is this recipe for a drink though?

    • chefsdna February 26, 2014 at 8:49 PM #

      Hi Vnvie, shio koji is used as a seasoning, as an alternative to salt. It can be used on meat, seafood, vegetables. It helps to bring out the flavours of the food.

  2. koonyip cheng February 26, 2014 at 6:52 PM #

    豆腐蒸水蛋
    容易做又好味又滑,的確是一道非常好家庭小菜,謝謝老師提供

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