Koji as a marinade

[NotHardUp1]

Supposedly. And not really. I had to spend so much on stuff I normally wouldn't, plus for medical stuff even before all this.

So, it won't pay for the stuff you got?

 

[TickTockMan]

So I am about 44 hours into the first step.

I meant to say a few days ago that the container with the koji rice comes with directions. The video in the OP don't say everything you need to know, but they give a sheet of paper with many languages to help you out. These pics is from the second time I had to stir the rice.

 

[TickTockMan]

Not sure if anyone cares, but here is an update.


I let it ferment longer than 7 days as I found no one around me has a sense of smell right now so I was not sure when it was ready. By looks it was ready today. I just covered a full chicken and I will let it sit and marinade for around a day.

This may be one big screw up.

 

[ShadowCat]

I think Dan Souza is really really cute that lip of his god drives me wild!!!

 

[TickTockMan]

So it was good. A bit salty on the surface and skin of the chicken. I did let it sit for about 36 hours though instead of 24 as it said to though as I was not feeling well.

I will try it again, but with turkey. Also I may try KFC.

 

[NotHardUp1]

So it was good. A bit salty on the surface and skin of the chicken. I did let it sit for about 36 hours though instead of 24 as it said to though as I was not feeling well.

I will try it again, but with turkey. Also I may try KFC.

I lost track of the thread somehow, but I never did try it. Maybe in a month or two after it cools off.

 

[TickTockMan]

I lost track of the thread somehow, but I never did try it. Maybe in a month or two after it cools off.

I am supposed to go to the big Asian store on the 12th. I was going to buy some Koji for my brother to try. Him and I was talking about it a few months ago. I might even give it another try myself.

If you do try it please post what you think.

 

[NotHardUp1]

I sure will. Good luck.