The Secrets to Japanese Cooking by Shihoko Ura & Elizabeth McClelland

Author:Shihoko Ura & Elizabeth McClelland
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-04-04T16:00:00+00:00

note: You can also keep amazake in the freezer for up to 3 months.

healthy and simple oatmeal amazake

Amazake or oats on their own are great for breakfast, but I like to combine the two to make an even healthier and more energizing meal to get me ready for the day. The amazake brings a natural sweetness to the oats and makes the texture smoother. You can top it with seasonal fruits and berries, if you like.

yield: 2 bowls

⅔ cup (50 g) oatmeal

1¼ cups (300 ml) water

½ cup (100 g) koji

Place the oatmeal and water into a saucepan and bring it to a boil. Turn the heat off and occasionally stir it while it cools down. Check the temperature and when it cools to 160°F (70°C), add the koji. Place the mixture in an oven, rice cooker, yogurt maker, etc.—anything that will keep the mixture at 140°F (60°C) for 7 hours so that the koji can ferment.

After 7 hours, place the mixture into a saucepan and bring it to a boil so that the fermentation will stop. Once it comes to a boil, remove the pot from the heat and keep the oatmeal amazake in an airtight container for up to 10 days.

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