Saturday, July 7, 2012

Koji Magic...Making Donabe Steam-roasted Amazake Salmon

I've blogged a number of postings about my homemade donabe-fermented amazake by now, because I love it so much and also because I want more people to know about its remarkable health benefits.

Amazake, is essentially a product of koji culture, and koji doesn't only bring health benefits to your body, but also makes food tastier (with its natural umami flavors) and more tender.  I like marinating fish filet in koji.  The process is very simple.  You just season fish filet with relatively generous amount of salt and leave for 30 minutes to let it sweat.  Once you wipe off the moisture released from the fish, just marinade it in undiluted amazake for 1-2 days.

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Here's my 24-hour marinated amazake salmon filets in my microwavable donabe steam-roaster, "Tochinsai".  In just 3 minutes in the microwave, super tender steam-roasted amazake salmon was ready.  Magic of Koji, and magic of Tochinsai.

Happy donabe life.