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Published on Apr 1, 2013
詳しいレシピはこちら→http://marron-dietrecipe.com/desert/d... 米麹から作る甘酒の作り方です。麹甘酒は、炊飯器の保温機能を使って作ります。お粥と米麹を50～60度に保ち、8時間保温すると酵素の働きで甘くなります。もち米で作るとさらに甘味が増します。甘酒は栄養や健康効果に優れます。 Amazake is a traditional Japanese non-alcoholic beverage made from koji.
【Recipe】 1、Wash the mochi rice and put into a rice cooker. Add water to the 2 cup line and Cook. 2、Remove inner pot from cooker. Pour about 1 cup of cold water and mix. Cool the rice down to 140° F (60 degrees). 3、Crumble the rice koji (chunk types) 4、Add koji and mix. 5、Warm the remaining water and add. 6、Set the inner pot onto the Rice Cooker. Leave the top of the rice cooker open. Press the keep warm button. Do not press the cooking button. 7、Cover with bamboo sieve. Put a towel if necessary. Keep the mixture between 50-60 deg C for 8 hours. 8、Every few hours you must check the temperature. 9、Koji should be about 50-60°C (125°-140° F) to become sweet. If mixture spend an extended period at more than 60 deg C, it won't become sweet. If below 50 deg C, the mixture becomes sour. 10、Stir it every few hours. This improves the consistency and makes it sweeter. 11、Taste it after 8 hours to see if it is becoming sweet. When the mixture is very sweet, it is ready. 12、Cool it in a ice cold bath quickly. 13、Store in the refrigerator. It will keep for about 7 days and it can be frozen for a month. Freeze in small batches for single use. 14、To drink as amazake, dilute it with an equal amount of water. 15、For a hot drink use 1 part of this base with 1 part water, heat and mix well. Top with grated ginger or cinnamon, if desired. 16、Put amazake mixture into a pan and boil it for 5 minutes. But be careful not to scorch it. Do not let the temperature rise above 80 degrees C (176 degrees F). This denatures the enzymes and stops the transformation. 17、Cool down quickly. Put it into a sterilized container. Store in the refrigerator. It will keep for about 10 days. ●Warning Amazake is not recommendable to some patients.