Shoyu-koji

Print Recipe

Course Seasoning

Cuisine ALL

Servings 1 Batch (790g)

Ingredients

200 g rice koji
500 ml dark soy sauce

Instructions

Break Up the Koji: Place your rice koji into a clean bowl or directly into your storage container. Using your hands, gently rub the koji together to break up any large clumps. You want every single grain to be free and separated so it can absorb the water evenly.
Combine and Mix: Add the soy sauce to a sterilised container with the separated koji. Stir everything thoroughly using a clean spoon or silicone spatula. Ensure the koji grains are completely submerged in the soy sauce.

Video

Notes

Pro-tips:

1) This recipe uses a generous amount of soy sauce to achieve a salt concentration similar to shio-koji whilst creating a consistency that is easier to use in cooking.

2) Dried rice koji can absorb a significant amount of soy sauce. If the koji becomes exposed above the surface, add a little more soy sauce until it is fully submerged. The recipe quantities are designed to minimise this issue, but the koji should always remain completely covered by liquid.