Easiest Way to Make Speedy Authentic Amazake Made with Rice-Koji in a Rice Cooker

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, authentic amazake made with rice-koji in a rice cooker. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Authentic Amazake Made with Rice-Koji in a Rice Cooker is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Authentic Amazake Made with Rice-Koji in a Rice Cooker is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have authentic amazake made with rice-koji in a rice cooker using 3 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Authentic Amazake Made with Rice-Koji in a Rice Cooker:

1. Make ready 350 grams Uncooked white rice
2. Take 200 grams Rice malt (dried)
3. Take 500 ml Boiling water

Steps to make Authentic Amazake Made with Rice-Koji in a Rice Cooker:

1. To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the "okayu" (rice porridge) mode.
2. To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)
3. After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened. Cool until the porridge temperature reaches about 70℃. Mix in the rice malt from Step 2. The overall temperature should then drop to about 55℃.
4. [Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat. Add 200 ml water (which should then bring the temperature down to 65℃).
5. Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57℃). Tip: The temperature should be 55-60℃ after combining everything.
6. [To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the "warming" function. Once it starts to ferment, the temperature will rise, but not to worry.
7. It's ready after about 5 hours, when it has become sweet. Mix twice during the fermentation. If you're concerned about the lumpy texture, process with a hand mixer until smooth.
8. [Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze. Break off necessary amounts for use.
9. Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt. You could also use it as a sweetener when cooking.
10. Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing]. - - https://cookpad.com/us/recipes/153340-shio-koji-amazake-dressing
11. Or try this [All-Purpose Seasoning with Shio-Koji ＆ Amazake]. - - https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji

So that’s going to wrap this up with this special food authentic amazake made with rice-koji in a rice cooker recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!