Shio koji tuna poke
Shio koji tuna poke
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Serves 4
1 1/2 cups koji 4 2/3 tablespoons sea salt 1 1/4 cup water

Step 1 Place koji in a medium non-reactive bowl or container and add sea sea.

Step 2 Mix thoroughly and vigorously, using your hands.

Step 3Heat water to 140 degrees; add just enough to moisten.

Step 4Knead till fragrant. Mix in rest of hot water.

Step 5Store loosely covered for 1 week at room temperature. When ready, the koji rice grains will be smaller; mixture will have consistency of loose porridge. Refrigerate covered for up to 6 months.

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