Hi, I’m Laura. Today, we’re going to make how to make soy sauce with rice malt（koji） recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
How to make soy sauce with rice malt（koji） Recipe
How to make soy sauce with rice malt（koji） is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. How to make soy sauce with rice malt（koji） is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook how to make soy sauce with rice malt（koji） using 3 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make How to make soy sauce with rice malt（koji）:
- Prepare 200 ml rice malt
- Make ready 200 ml Soy sauce
- Prepare bottle Storage
Instructions to make How to make soy sauce with rice malt（koji）:
- Wash the storage bottle cleanly. Wipe the inside and mouth of the bottle with boiling disinfection or edible alcohol.
- In the bowl, put rice malt. - Rub rice malt and loosen them apart.
- In a storage bottle, pour the rice malt, pour soy sauce and mix well.
- Stored at room temperature and completed in about 1 week to 10 days.
- [point] - Stir once a day to include air. - If the rice malt is damp and the water level is low, add soy sauce so that the rice malt can be pickled. - After completion, store it in the refrigerator. - The storage period is about 3 months.
- There are several recipes using soy sauce with rice malt, so please have a look！
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