日本語のレシピは👇です。

Shio koji shumai

The effect of the Shio koji makes for a fluffy and delicious sizzling dish.
I used pork and onions, but I also added shrimp, shiitake mushrooms, and chopped water chestnut into small pieces. You can add any other ingredients you like.

“Why I love to use SHIO KOJI?”

Because there is a lot of enzyme in shio koji.

The amino acids released when the enzymes in the shio koji break down the protein significantly increase the flavor. Protein is composed of molecules, and the enzymes cut them into small pieces like scissors. The proteins that are breaking down in this way become amino acids, which are the flavor component.

In addition, the enzyme "protease" breaks down the protein in the meat, making the meat tender.
The effect of the salted koji makes for a fluffy and delicious sizzling dish.

It is essential to knead the ingredients until it becomes like a paste.

SALT KOJI SHUMAI

30 PIECES

• 250g Minced Pork
• 1/2 Onion
• 2 Tablespoons Fresh Shio Koji
• 2/1 Tablespoon Soy Sauce
• 1 Tablespoon Sesame Oil
• A Pinch of Pepper
• 1 1/2 Tablespoon Potato Starch
• 30 Shumai Skins
1. Peel and chop an onion.
2. Put the onion, minced pork, salted malt, soy sauce, and sesame oil in a bowl.
3. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork.
4. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork.
5. Wrap the bean paste in the Shumai skin.
6. Steam in a steamer over high heat for 10 minutes.
Serve with soy sauce, yellow mastered, or spicy soy sauce if you like.You can make a lot of Shumai and freeze it. The kids will love the steamed as well as fried Shumai
To freeze the Shumai, place the plate of uncooked Shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook frozen Shumai, place them on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the Shumai for 10 minutes.

塩麹シュウマイ

材料を混ぜた時にしっかりとペーストのような状態になるまで練り混ぜる事が大切。
塩麹の酵素がたんぱく質を分解する際に出るアミノ酸のおかげで、旨み成分がグンと増します。たんぱく質は分子がいくつも連なってできているのですが、それを酵素がハサミのようにチョキチョキ切って小さくしていく…そんなイメージですね。そうして分解されたたんぱく質は、旨み成分であるアミノ酸になるんですよ。

また酵素の『プロテアーゼ』がお肉のたんぱく質を分解してくれることによってお肉がやわらかくなる、というしくみです。

塩こうじの効果で、ふわふわ旨みたっぷりの焼売に仕上がります.

シンプルに豚肉と玉ねぎだけにしましたがエビや椎茸、私はくわいを小さく刻んで入れます。お好きな具を入れてみてください。

• 豚ひき肉250g
• 玉ねぎ　1/2ヶ
• 塩麹大さじ２
• 醤油大さじ2/1
• 胡麻油大さじ１
• 胡椒少々
• 片栗粉3/1～2/1カップ
• シュウマイの皮30枚
• 醤油お好みで
• 辛子お好みで
1. 玉ねぎは皮を剥いてみじん切りにする。
2. ボールに玉ねぎ、豚挽き肉に塩麹、醤油、胡麻油を入れる。
3. よく練り混ぜ、冷蔵庫で30分以上寝かせる。（この間に酵素が働き始めます！）
4. シュウマイの皮で餡を包む。
5. 蒸気のあがった蒸し器で１２～3分強火で蒸す。
6. お好みで辛子醤油をつけて召し上がれ♪