Cooking Ideas to Prepare Perfect Nagaimo Pickled with Wasabi and Shio-Koji

Delicious, fresh and tasty.

Nagaimo Pickled with Wasabi and Shio-Koji. Peel and cut nagaimo into one inch pieces. Kayoko pretending she's on "Sanpun Cooking" (Three-Minute Cooking). Shio koji is a going through a major boom in Japan right now.

Nagaimo Pickled with Wasabi and Shio-Koji The kōji is a very popular cooking ingredient for making shio kōji and soy sauce kōji that can be used as a pickling agent, marinade. Imbue an array of vegetables with the sweet and salty richness of shio kōji, and enjoy the probiotic benefits of traditional Japanese foods. Peel the nagaimo and grate or mince in a food processor until smooth. You can Have Nagaimo Pickled with Wasabi and Shio-Koji using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Nagaimo Pickled with Wasabi and Shio-Koji

  1. Lets Go Prepare 300 grams of Nagaimo.
  2. It's 3 tbsp of Shio-koji.
  3. Lets Go Prepare 5 grams of Grated wasabi.
  4. What You needis 1 of Bonito flakes.

Add salt, katakuri-ko, and the crumbled crabmeat to the nagaimo and mix. Tomatoes topped with sarashinegi: Peeled and scored tomato with finely sliced and rinsed onions dressed with Shio-Koji Ginger Dressing. The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. By allowing the vegetables to pickle for a short amount of time, the primary flavour of the vegetable remains while extra umami.

Nagaimo Pickled with Wasabi and Shio-Koji instructions

  1. Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks..
  2. Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag. Store in the refrigerator for 1/2 a day to a full day for a perfect finish..
  3. Sprinkle on some bonito flakes, and serve..

Quick, simple pickle that turns raw onion into a tasty savory accompaniment. Shio Koji is a fermented mix of short grain white rice and salt. Nagaimo is often eaten raw, though that is rare for yams. Grated Nagaimo is called "Tororo" and used in dishes like Tororo with rice or Tororo with soba. Tororo has a very viscous texture (some might even call it slimy), so that it sometimes functions as a thickening agent in some recipes such as Okonomiyaki.