塩麹を作ろう/Make Salted rice malt

塩麹を作ろう/Make Salted rice malt

塩麹は万能調味料であるだけでなく、肉類を柔らかくしてくれる作用がある、チョーヘルプフルな調味料。できあがり迄に時間はかかりますが、作り方は至ってシンプルなのでぜひ作ってみてください。
Shio koji (Salted rice malt) is a very helpful seasoning for any cooking because it makes meat soft as well as just an all-purpose seasoning.
It takes a time to be completed but easier cooking than your imagination.

＜材料＞
・米麹　200ｇ
・塩　　70g
・水　　200～220g

※煮沸消毒をしてしっかり乾燥させた蓋付瓶準備が必要です。

≪Ingredients≫
200ｇ　Rice malt
70ｇ　  Salt
200~220g  Water

※Be sure to prepare a bottle with a lid that has been sterilized by boiling and dried thoroughly.

1）ボウルの中に米麹と塩を入れて手でよく混ぜあわせる
2）瓶の中に米麹と塩を合わせたものを入れ、水を注ぎかき混ぜる。
3）翌日から水分がミルク状になるまで一日1回かき混ぜる。
※出来上がりの目安は、冬は10日間、夏は5日～7日
※常温においておき、熟成したら冷蔵庫で保管する

1) Put rice malt and salt in a bowl and mix well with your bare hands.
2) Put rice malt and salt in a bottle, put water, and stir well with a spoon.
3) Stir it once a day until the water becomes milk-like.
*About 10 days are needed for completion in winter, and about 5 to 7 days in summer.
*Leave the bottle at room temperature and keep it in the refrigerator after fermentation.

1日目（The first day)

3日目（The third day)