How to cook with our Amazake

Amazake (yield 2 cups)

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Ingredients:

  • 3/4 cup (180cc), White rice (uncooked)
  • 1 cup + 2 tablespoon (270cc), Water
  • 8oz, Koji

How To Make:

  1. Rinse rice thoroughly and put in a rice cooker. Add water and soak for an hour.
  2. Cook rice and let it cool to below 140°F. Add koji and mix well.
  3. Keep the rice-koji mixture warm ( at 140°F) for 6 to 7 hours. (see tip).
  4. When the mixture become sweet, remove from the rice cooker and keep it in refrigerator.
  5. To enjoy, add equal part of water or other liquid(like black tea, almond milk, coconut milk or so).

Tip:

It’s easy to make amazake if you have a rice cooker with “keep warm” mode.
After you mix koji to cooked rice, turn on “keep warm” mode with the lid slightly open(it is important to keep the lid SLIGHTLY OPEN!! Cause the koji culture would be die if it’s getting too hot). Stick in a chopstick or a fork between lid will allow you to keep the rice-koji mixture nice and warm.

If you don’t have a rice cooker, you may cook it and keep rice warm with using a cast iron pot or a heavy-bottomed pot. Cook the rice over medium-high heat to bring it simmer with lid on, then turn the heat to low and cook it for 10 to 12 minutes. Turn off the heat and let it sit for 10 minutes. Once the rice become below 140°F, add koji and mix well. Wrapped the pot with a heavy blanket and let it ferment for 6 to 7 hours.

We puree the amazake with a blender to achieve smooth texture(left one on the picture above). The sweetness ofAmazake is come from only rice. No sugar, no additive, but it’s surprisingly sweet and has earthy, floral flavor. We love to share this recipe because we would like you to enjoy freshly made amazake at your home!

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Grilled Eggplant with Sweet Miso-Amazake Sauce (2 serving)

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Ingredients:

  • 2 small eggplants, cut into bite-size pieces
  • 2 tablespoon Miso
  • 2 tablespoon Sake or Water
  • 1 tablespoon Amazake
  • 1 teaspoon Soy sauce
  • 1 tablespoon Toasted sesame oil or canola oil
  • Sea salt for taste
  • Chopped Scallion or Shiso leaves for garnish (if available)

How To Make:

  1. Combine miso, sake, amazake and soy sauce in a saucepan, bring to boil. Remove the saucepan from the heat immediately and set aside.
  2. Cut the eggplant into bite-size pieces and sprinkle with a pinch of salt.
    Preheat the pan over medium heat, add sesame oil and sauté eggplants until they become fork-tender.
  3. Place the eggplants on a dish with miso-amazake sauce on top. Garnish with scallion or shiso leaves if available.

(Recipe by Tomoko Amano)

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Tamagoyaki (Japanese homestyle omelets) (yield 1 omelets)

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Ingredients:

  • 2 each Eggs
  • 2 tablespoon Amazake
  • 2 tablespoon Dashi (or water, or vegetable stock)
  • 1 teaspoon Siokoji

How To Make:

    1. Whisk all ingredients until smooth.
    2. Heat a nonstick pan (preferably square pan for Japanese omelets) over medium heat. Lightly oil the pan, and pour 1 ladleful egg mixture into a pan and swirl to spread evenly.
    3. Roll the egg from the edge before the egg has not completely set, like making a log. Pour another ladleful egg mixture and repeat the process with the roll of egg at the end. By repeating this process, you will build a thin layer on the egg roll. Continue until you use up all the egg mixture.
    4. Remove from the pan and cool for 3-4 minutes. Cut into about ½ inch thick pieces.
    5. Enjoy

Tip:

Tamagoyaki is a staple dish for breakfast and lunch box.This lightly sweet omelet is Japanese comfort food, taste of Mom. How it’s seasoned is different by each household, but in my memory-lane, it has been always sweet side.

Originally Tamagoyaki is made by repeating cooking thin layers of eggs and rolled into a log. There is a special rectangular Tamagoyaki pan to make it a little easier, but you can use regular round pan as well. But, if you find it is difficult to make a roll, you may cook like making a regular omelets, or making scrambled egg.

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Creamy Amazake Coconut Sauce (yield 1 cup)

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Ingredients:

  • 1/2 cup Amazake
  • 1/2 cup Unsweetened coconut milk
  • Your favorite fruits such as berries, peaches, mango

How To Make:

  1. Combine amazake and coconut milk. Enjoy with your favorite fruits!

Tip:

Amazake has natural sweetness came from rice, because Koji turns starches in rice into natural sugar. Amazake is also probiotics and good source of vitamin Bs. Enjoy this creamy, milky, non sugar, daily free dessert sauce without any guilt.

This sauce is going well with tart fruits such as berries, stone fruits, and tropical fruits.

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Amazake Ginger Sesame Miso (yield 1 cup)

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Ingredients:

  • 3 tablespoon White Miso
  • 3 tablespoon Amazake
  • 1.5 tablespoon Toasted sesame oil
  • 2 tablespoon (about 1inch) Fresh ginger (mince)
  • 2 tablespoon Toasted sesame seed
  • As needed Dashi or water

How To Make:

  1. Gentry warm toasted sesame oil until fragrant.
  2. Meanwhile, coarsely grind toasted sesame seed with a spice grinder or a mortar.
  3. Combine all ingredients and mix well.
  4. Thin out with dashi or water as you like.
  5. Enjoy!!

Tip:

Amazake Ginger Sesame Miso is perfect for dipping sauce for vegetable sticks, especially for cucumber. Also delicious with tofu steak, grilled chicken, pork chop, and grilled fish (salmon, cod, scallop etc.). I love to eat with steamed rice (or making grilled rice ball aka “Yakionigiri”).

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Amazake sesame sauce (yield 1/2 cup)

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Ingredients:

  • 6 tablespoon Sesame seed, toasted, ground
  • 3 tablespoon Amazake
  • 1 tablespoon Miso
  • 1~2 tablespoon Dashie

How To Make:

  1. Combine ground sesame seed, amazake, and miso, and thin out with dashi to desired thickness.
  2. Mix with vegetables, such as cooked kale, green beans, asparagus, cauliflower, and cucumber. This sauce going well with almost any vegetables.
  3. Enjoy!

Tip:

You can use either white and black sesame seed. This sauce is great with not only vegetables, but also good with steamed chicken or chilled tofu.

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Amazake Berry Mousse (yield 6 serving)

Ingredients:

  • 12 oz Amazake
  • 8 oz Silken Tofu
  • 2 oz Frozen Raspberry
  • 1/2 each Meyer Lemon (juice and zest)
  • 1/2 teaspoon AgarAgar
  • Fresh Berries and Amazake for topping

How To Make:

  1. Put frozen raspberry and ¼ cup water in a small pot, sprinkle in agar ager, and stir well. Heat it over medium low heat and simmer for 1~2 minutes.
  2. Meanwhile, put amazake and silken tofu in a blender, add meyer lemon juice and zest. Blend until smooth.
  3. With running a blender, add raspberry mixture in stream line. Continue blend until smooth.
  4. Transfer into a dessert cup, top with fresh berries and extra amazake. Chile them in a refrigerator until you serve.

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公開日:
最終更新日:2020/11/28