Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nagaimo pickled with wasabi and shio-koji. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Wake up your appetite with this sweet & savory Pickled Daikon with Shio Koji! Also known as tsukemono, this Japanese pickle makes a refreshing side to accompany any Japanese meal. It's super easy and requires minimal ingredients and hands-on time.
Nagaimo Pickled with Wasabi and Shio-Koji is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Nagaimo Pickled with Wasabi and Shio-Koji is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook nagaimo pickled with wasabi and shio-koji using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Nagaimo Pickled with Wasabi and Shio-Koji:
- Make ready 300 grams Nagaimo
- Make ready 3 tbsp Shio-koji
- Take 5 grams Grated wasabi
- Make ready 1 Bonito flakes
It can be used just as a salt substitute. You probably have never heard of koji, but Japanese food wouldn't exist without it. It's a microbe (let's not call it mold, that sounds so unappetizing!). This little one-celled friend is responsible for soy sauce, miso, and sake, and it's even been proposed that it should be called.
Steps to make Nagaimo Pickled with Wasabi and Shio-Koji:
- Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks.
- 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.
- Sprinkle on some bonito flakes, and serve.
Shio-kōji is rather like a mild miso without the soy flavor - it has plenty of umami, and is salty but not overwhelmingly so. This is a jar of a shio-kōji made by an old traditional miso maker. It's pricey but delicious, with a nice balance of salt and umami. It looks just like a rice porridge (okayu in Japan or. Nagaimo is often eaten raw, though that is rare for yams.
So that is going to wrap this up with this special food nagaimo pickled with wasabi and shio-koji recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
