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bottle of shio-koji liquid.

Shio Koji Butter Recipe

Shio koji liquid mixed with butter and left to ferment for a few days develops complex flavors that are much more interesting than plain butter.
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Prep Time 4 hours 5 minutes
Refrigerate 7 days
Course: Sauces and Condiments
Cuisine: Japanese
Difficulty: Easy

Special Tools

  • 1 resealable container

Ingredients
  

  • 4 ounces unsalted butter
  • 2 tablespoons liquid shio koji

Method 

  1. Prep. Take the butter out of the fridge and let it come to room temperature in a resealable container, about 4 hours.
  2. Mix in the Shio Koji with a fork, seal it, and put it in the fridge. After a week or more, take it out and mix it again so it is pretty close to homogenized.
  3. Serve. Spread it on toast or fresh bread.
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