Recipe of Super Quick Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce

Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce Recipe by cookpad.japan. The sauce can get a little watery, so add it immediately before serving.

Here is the best “Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce” recipe we have found so far. This is gonna really delicious.

Ingredients of Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce

1. Take 1 bunch of Nanohana.
2. Take 4 tbsp of Sweet shio-koji.
3. Take 4 tsp of Vinegar.

Shio koji (塩麹) is a natural Japanese seasoning made of a mix of salt, water and rice koji.It is used to marinate, tenderize, and enhance the umami, or Mostlikely, you've already eaten it.Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake.

Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce instructions

1. Cut 1 cm off of the end of the nanohana stems, and soak the bottom ends of the nanohana in water to crisp them up..
2. In a large pot of boiling water add a little salt (not listed), and holding the leaf ends of the nanohana, cook the stem end of the greens for about 30 seconds, using cooking chopsticks to keep the stems underwater..
3. Flip the nanohana over and boil for a further 20 seconds, and afterwards, boil the whole nanohana until the leaves turn a uniform dark green (about 30 seconds). Remove and cool in ice water..
4. Drain well, and cut into 3-4cm pieces. Shake out even more water it possible..
5. Mix together the sweet shio-koji and the vinegar, and spread over the plated nanohana. You can also mix the sauce and nanohana together in a bowl and then put on a plate..
6. ※ I used Iio Jozo's "Fuji Vinegar." The acidity and the flavor varies among vinegars, so make sure to test the flavor..

Shio koji is a mixture of fermented sea salt and short-grain white rice.When Aspergillus oryzae is Shio koji is a versatile ingredient and can be used in many ways.For example, to tenderize and Other ways in which shio koji might be used as a substitute for soy sauce or salt in any recipe such.

Dan shows us to use it, in dishes.Shio Koji is a newly popular seasoning in Japan.Sold refrigerated to stop fermentation, salt koji is a creamy sauce that's ready to add to meat We also loved what koji did to blackberry preserves, bringing out the flavor of the berries with very little.In a very large resealable plastic bag, coat the pork steaks with the shio koji.Seal the bag, pressing out the air.