Koji: A Deeper Dive with Arizona Sake
First I started with yeast, learning to make my own bread. I got to know how this rather controlled fermentation worked and then I became inspired by sourdough. With a slurry of rye flour I captu...
A classic Japanese recipe that serves to tenderize and flavor chicken, turkey, wild game birds, pork and some meatier kinds of fish such as salmon, halibut, monkfish or cod.
Ingredients
- 4 tablespoons koji rice ferment prepared per package directions*
- 2 tablespoons sake or mirin
- 2 tablespoons fresh grated ginger
- 16 ounces meat or fish
Preparation
Combine ingredients and slather over the meat or fish. Let marinate in refrigerator for 3 hours.
Scrape off the marinade before grilling, sautéing or braising.
About this recipe
*Directions on the Cold Mountain brand of koji rice call for fermenting the mixture of rice, salt and water for one week to 10 days before using to make the marinade.
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