𝟐 𝐘𝐄𝐀𝐑𝐒, 𝟑 𝐌𝐎𝐍𝐓𝐇𝐒, 𝟑 𝐖𝐄𝐄𝐊𝐒, 𝟔 𝐃𝐀𝐘𝐒, 𝐚𝐧𝐝 𝟐 𝐇𝐎𝐔𝐑𝐒.
Total time spent on creating this ultimate slow food, "𝑨𝒔𝒊𝒂𝒏 𝑺𝒕𝒊𝒓-𝑭𝒓𝒚 𝑴𝒊𝒙".
Out of 20+ ingredients, six of the key ingredients are fermented.
INGREDIENTS (bold writing with * is fermented):
*Tamari Koji (*Rice Koji, Tamari),
Sesame Oil (two types blended to achieve the right strength of aroma),
Rice Vinegar (two types blended to achieve the right acidity level),
*Spicy Koji (*Rice Koji, Dried Chilli – two types blended for optimal texture, Salt),
*Aged (2 years old) Brown Rice Miso (*Brown Rice Koji, Soybeans, Salt),
*Fermented Red Chilli (*Rice Koji, Red Chilli, Salt),
*Rice Koji: Three days,
*Brown Rice Koji: Three days,
*Tamari Koji: Two weeks,
*Spicy Koji: Three months,
*Aged Brown Rice Miso: Two years,
*Fermented Red Chilli: One week,
*Blending all the final ingredients and packing & labeling: Two hours.
Want to make a simple Stir-Fry? Try our quick and easy recipe!