This recipe is excerpted from the book “The Meathead Method:” to be published in May 2025.
Koji is a wondrous enzyme ladel compound that comes in several formats. I explain them in detail on this page. If you are thinking about experimenting with koji, this Shio Koji butter recipe the place to start. The simplest path is to use Shio Koji Liquid. I get this by Hanamaruki one on Amazon.
Mix the butter with Shio Koji liquid, then let them get to know each other for a week so. It will develop a depth and richness with a hint of parmesan cheese that I think is far better than plain butter. I do this in a plastic tub with a tight sealing lid.
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