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foodffs

Gulab Jamun French Toast

by Chocolates & Chai

cookingmanta

Oh, this looks amazing!

Recipe

anthologicall

Now, although making your own natto is immensely tedious, kouji on the otherhand was just an elusive bastard that refused to be found. But the creations born forth area thankfully very simple. The reward for overwhelming umami. And it uses 2 ingredients. So uh, who’s going to still follow me after Shokugeki no Souma ends just to see this come to fruition? Haha. AND I CAN MAKE MY OWN SHIO KOUJI FOR THE PERFECT MARINADE. The rare time when life aligns.

Ryouko Sakaki’s Shoyu Kouji recipe

Soy sauce, Dried Kouji in a 2:1 ratio.

Break up the kouji with your hands before adding 100g to a sterilised jar.

Mix with 200ml soy sauce. Leave it to ferment for a few months but you can use it after a month.

cookingmanta

Any updates?

awesomefitnessrecipes

brinconvenient

There’s a total of like 6 steps to stir fry and I just found like 8 ways I’ve been doing it less than ideally. Thank you for this! I’m definitely making stir fry this week and I’ll be using this to guide me.