Go to the Recipe: From Dive Bar to Michelin Star Koji-Pickled Eggs
Can I swap the koji rice with shio koji?
Absolutely. Just mind the extra salt already present in the Shio koji.
can you re-use the pickling liquid for future batches?
That is questionable and may not be the best practice after the eggs have rested in the liquid. I say you have a 10-12 day window once the eggs hit the pickling liquid.
How long do these eggs keep?
Can I sub the koji with Chinese fermented rice, Jiu Niang (酒酿)? I am never sure if they're one and the same. Thank you.
It is not quite the same item. Koji is inoculated with a fungal spore. Not fermented like the jiu niang.
Thank you. Can I use Jiu Niang instead of koji in this particular recipe?
I am not too sure what your results will be, but I would say it is worth a try. I bet its still amazing.
Eager to try this, thanks! Previously did some using the recipes at greatbritishchefs which were quite good but the aromatics here are off the charts tasty! Can liquid shio koji from hanamaruki be used or it's preferable to use the full rice slurry type? Thank you!
Can you substitute Liquid Shio Koji for the Rice Koji? I managed to import some Liquid Shio Koji (I am in South Africa) for the quick dry aged steak recipe and would have to import Rice Koji as it is not readily available here. I can get dry Genmai Koji (Brown rice).
Hello Tes, You can use the liquid Shio Koji. As far as measurements, I would go with 250 ml. Brown rice koji works too!
The size of Weck jar listed is not right—the pickling liquid alone exceeds 1 L. What size was actually used?
Weck jar was purely visual and it is recommended to not put eggs in with the beets. Use as much liquid as needed per tall vessel. That is a 1L Weck jar in the above image.
Would it work with quail eggs? How long would you advise to pickle them? I do quail eggs pickled in soy sauce (cooked 2mn45 and pickled 3 days) and they are amazing
Any egg will work , Dominique. Follow your parameters and as always, taste one at day one or two and follow your taste experience.
I would like to make the yellow beet version and would be leaving out the soy sauce. Any recommendation(s) on what one could use to make up the missing volume of soy sauce besides water/salt solution?
Omitting will work great. If you can find some liquid shio koji this works too in place of soy sauce. The volume missing is 1 cup and will not have a huge affect. So, adding a bit of water and adjusting seasoning works as you suggested. Olive brine? Sauerkraut brine? Or golden beet juice!
Awesome ideas with the different brines or the golden beet juice. Next batch I will defiantly go down that path.
There was an egg at the bottom of the jar I didn't see, ate it a month later, was very lovely really super mature tasting and the yolk was bright red but super creamy, and the beets have been the base of many salads since. The Koji adds a very distinct overtone and we're now about two months out, I think the aspergillus protects it from overgrowth with other things. Really interesting recipe.
Do you still wait the 8 hours?
Yes, this way the koji can start to work its magic.
GPT is suggesting when using shio Koji as a substitute for Koji rice, use about half the amount of kosher salt called for in the recipe (3.8g) and 85g less h2o. Taking into account that soy sauce is is going to be 16% salinity give or take a couple %'s, sound about right? I took it to task and made sure it wasn't just swapping shio Koji for soy sauce.
Do I remove the aromatics or leave them in the pickling liquid? Also why would I season the water to boil my eggs?
