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["Make the shio-koji: Put the shio-koji ingredients in a storage container and leave at room temperature.", "Mix it up once a day.", "In 7 to 10 days, when it becomes thick and porridge-like and the rice grains start falling apart, it's done.", "Store in the refrigerator.", "The innoculated rice grains (the koji) will absorb water as it matures, so keep adding more water every 2 to 3 days so that the grains are always covered.", "Add up to 1.5 times the amount of rice in water.", "Make the salt pork: Spread the shio-koji evenly over the surface of the pork.", "Wrap in paper towels, then wrap again in plastic wrap.", "Put the wrapped meat in a plastic bag and refrigerate.", "After 2 to 3 days the meat will be cured and become a pretty pink color.", "Moisture will come out of the meat too, so change the paper towels.", "The meat is ready to eat in 3 days, up to 10 days.", "This pork has been cured for 10 days and cut into 1 cm thick slices.", "Just pan fry in a frying pan without any added oil over medium-low heat.", "Don't wipe the shio-koji off; it burns easily though so pay attention!", "This is sliced pork roast that's been marinated in shio-koji for 3 hours.", "I served it with user Orangeday's ""Avocado + Sake Lee Dip""for a double punch of koji.", "This is Whole Tomatoes Marinated in Shio-Koji.", "Here are three more shio-koji recipes.", "Microwave-steamed Chicken Tenders; Sauteed Chicken; Bettara Daikon Radish.", "With shio koji soboro: Yum Woon Sen with shio-koji soboro; Rice with shio-koji.", "Here are more shio-koji recipes.", "Nagaimo marinated in wasabi and shio-koji; Avocado marinated in shio-koji.", "Shio koji in hot pots: Try a spicy hot tofu hot potor a koji and sake lees hot pot.", "Using shio-kojji and amazake homemade seasoning mixture.", "Sweet and savory shio-koji,.", "A lot of dried koji comes in 200 g packs, so you can just halve the water and salt if you are using one of those.", "However, dried koji absorbs a lot of water, so please keep adding more water when needed."]
