A traditional Japanese fermented rice drink, naturally sweet, thinned with water and then warmed with a little fresh ginger.
Ingredients
- 80 g Japanese short-grain rice
- 100 g fresh rice koji
- 450 ml water
- 8 g fresh ginger
- 1 pinch fine salt
Method
- Rinse the rice several times in cold water, until the water runs almost clear. Drain it thoroughly.
- Place the rice in a small saucepan with about half the water. Cover, bring gently to a simmer, then cook over very low heat until the grains are extremely tender and surrounded by a soft porridge.
- Remove the saucepan from the heat and let the rice cool until it is hot but not burning. The mixture must be between fifty-five and sixty degrees so as not to destroy the koji enzymes.
- Carefully crumble the koji between your fingers to separate its grains. Stir it into the rice with a small portion of the remaining water, mixing until you get a moist, homogeneous mass.
- Transfer to a clean container, cover without sealing hermetically, and maintain between fifty-five and sixty degrees overnight. Stir occasionally with a clean spoon. The amazake is ready when the grains mash easily and the mixture has a clear sweetness, without any sharp acidity.
- Pour the fermented amazake into a saucepan. Gradually add the rest of the water until you get a thick, fluid, and slightly grainy drink.
- Peel and finely grate the ginger. Stir most of it into the amazake along with the salt.
- Reheat over low heat, stirring regularly, without ever letting it boil. The drink should be very hot and steaming while retaining its creamy texture.
- Divide immediately into Japanese cups or small bowls and place the remaining grated ginger on top.
Nutrition
Per serving
- Energy
- 325.3 kcal
- Protein
- 6.34 g
- Carbohydrate
- 70.34 g
- Fat
- 0.67 g
- Fibre
- 1.28 g
- Calcium
- 1.56 mg
- Iron
- 0.11 mg
- Magnesium
- 1.04 mg
