Recipe: Perfect Make Delicious Tofu Mayonnaise with Shio Koji♪

Recipe: Perfect Make Delicious Tofu Mayonnaise with Shio Koji♪ Delicious, fresh and tasty.

Make Delicious Tofu Mayonnaise with Shio Koji♪. A friend mentioned that she made shio-koji tofu-a cheese-like tofu that has been marinated in shio-koji- and I decided to try and make my own. There are many different ways that you can enjoy it in a salad. You can just enjoy it straight.

Baste the tofu pieces with the salt koji, then place some of the extra salt koji in the bottom of a container.

Shio koji is primarily used as a marinade for poultry, meat, and seafood.

It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma.

You can have Make Delicious Tofu Mayonnaise with Shio Koji♪ using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Make Delicious Tofu Mayonnaise with Shio Koji♪

1. Prepare 1 block of Firm tofu.

2. You need 1 tbsp of Shio-koji.

3. Prepare 1/2 tbsp of White miso.

4. Prepare 1/2 tbsp of White sesame paste.

5. It’s 1/2 tbsp of Mirin.

6. It’s 1/2 tsp of Lemon juice.

7. Prepare 1 tbsp of Cashew nut powder.

8. Prepare 1 clove of Garlic (optional).

As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.

If you marinate longer times, the meat can be softer.

After the marinade, lightly wipe away the excess Shio Koji.

I wanted to make shio-koji with reduced sodium.

Make Delicious Tofu Mayonnaise with Shio Koji♪ instructions

1. Drain out excess moisture from tofu, combine all ingredients in a blender, pulse, then its done..

2. This is the original tofu mayonnaise. Ive been creating Shojin-ryori recipes that use this mayonnaise.

https://cookpad.com/us/recipes/156150-macrobiotic-tofu-mayonnaise.

I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

It's a type of fermented rice that imparts an extra meatiness or sweetness to foods without adding any salt, sugar, or oil.

Koji is used to make miso paste and a type of soy sauce called shio koji.

Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.

It's a live food that is rich in enzymes that break down starches and proteins in food into sugars and amino acids.