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Place rice and 1-1/2 cups water in a small saucepan over low heat. When water boils, cover pan; reduce heat to low. Cook 1 hour, stirring often. A metal heat diffuser may be helpful to prevent burning. When soft, cool the rice to 140F (60C). Sterilize a 1-quart wide-mouth jar or heatproof glass bowl in boiling water. Add rice; stir in koji. Cover tightly with a lid or plastic wrap. Place in a 140 (60C) oven. Do not allow temperature to rise above 150F (65C). It may help to turn the oven on and off occasionally to maintain the temperature. If you have one, use a warming drawer. Incubate mixture 10 to 12 hours; do not disturb. The mixture will develop a rich sweet flavor. Consistency will be like rice porridge. In a saucepan, boil mixture 1 minute; cool. Refrigerate in an airtight container several days. To make amazake, pour 2 cups of base mixture into a saucepan with 1 cup water, salt and gingerroot. Water amount can be adjusted to taste. Stir in sake. Serve hot in Japanese teacups. |