Authentic Amazake Made with Rice-Koji in a Rice Cooker

Name: Authentic Amazake Made with Rice-Koji in a Rice Cooker
Cuisine: American
Ingredients: 350 grams Uncooked white rice; 200 grams Rice malt (dried); 500 ml Boiling water

cookpad.japan @cookpad_jp

Instructions for how to make amazake are printed on the back of the package of koji. Since the temperature needs to be controlled, I noted down the time and amounts of ingredients. Have it as a nutritious aperitif, since amazake is known as a "drinkable IV fluid". Also use it as a sweetener when cooking.

You may use up to about 800 ml of hot water, but be sure to measure the temperature! If a high temperature is maintained for too long, the koji bacteria will die. Since amazake is generally served cold (with ice), it can be on the thick side. Dilute with water to taste. You can find rice malt in the "tsukemono" section of the supermarket. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

350 gramsUncooked white rice
200 gramsRice malt (dried)
500 mlBoiling water

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Steps

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.wasmer.app/us/recipes/153340-shio-koji-amazake-dressing

Shio-Koji & Amazake Dressing
11

Or try this [All-Purpose Seasoning with Shio-Koji ＆ Amazake].
https://cookpad.wasmer.app/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji

All-Purpose Seasoning with Shio-Koji ＆ Amazake Sweet Shio-Koji