CookingManta

Gulab Jamun French Toast

Now, although making your own natto is immensely tedious, kouji on the otherhand was just an elusive bastard that refused to be found. But the creations born forth area thankfully very simple. The reward for overwhelming umami. And it uses 2 ingredients.  So uh, who’s going to still follow me after Shokugeki no Souma ends just to see this come to fruition? Haha. AND I CAN MAKE MY OWN SHIO KOUJI FOR THE PERFECT MARINADE. The rare time when life aligns.

Ryouko Sakaki’s Shoyu Kouji recipe

Soy sauce, Dried Kouji in a 2:1 ratio.

Break up the kouji with your hands before adding 100g to a sterilised jar.

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I got this for free.

It was amazing.