This recipe requires a rice cooker and a cooking thermometer.
(makes 1.5 liter base; 3 liters beverage)
500 gm koji
600 gm (720 cc) milled mochi rice
900 cc water (to cook rice)
- Wash the mochi rice and put into a rice cooker. Add water to the 5-cup line (900 cc). Cook.
- Crumble the rice koji.
- Transfer the cooked rice into another bowl and stir the rice with a rice paddle until it reaches 70˚C (160˚ F). Add the koji and continue to stir.
- Once the rice and koji are mixed well and cooled to about 60˚C (140˚ F), transfer the mixture back to the rice cooker and cover with a cloth and leave the top of the rice cooker open. Set the rice cooker setting to "Keep Warm".
- In an hour or two, stir well. (this improves the consistency and makes it sweeter).
*Koji should be about 50-60˚C (125˚ - 140˚ F) to become sweet. If the temperature is too high, stir; if it is too low, close the rice cooker lid until the heat rises.
- After 5 or 6 hours, stir well again. Taste. It should taste sweet and have a rich, sweet aroma.
- After 10 hours, the amazaké base will be completed. Put it into a sterilized container. Once it has cooled to room temperature, store in the refrigerator. It will keep for about 10 days. Store in the freezer up to 6 months.
- To drink as amazaké, dilute it with an equal amount of water.
Ama-kojiThis is slightly thicker than the amazaké base.
- Follow the instructions above through Step 7.
- Put this mixture into a pan and simmer gently on low heat for about 30 minutes. Check the temperature with a food thermometer. Do not let the temperature rise above 70 degrees C (155 degrees F).
- Put it into a sterilized container. Once it has cooled to room temperature, store in the refrigerator. It will keep for about 10 days. Store in the freezer up to 6 months.
- If you use brown mochi rice, use 1500 cc of water.
- Run through a blender for a smoother consistency.
- Freeze in small batches for single use.
- When using ama-koji in place of amazaké, dilute it with an equal amount of water.