How to Make Brown Rice Amazake Concentrate with Instant Pot Duo 7-in-1

 

Servings

5 Cups

 

Prep Time

9 hours

 

Cook Time

20 to 22 minutes on high pressure,

 followed by a natural pressure release

 of about 10 to 15 minutes

 

Before you start:

* Make sure the rice paddle, the tip of thermometer,

 and measuring cup for water are clean and sanitized.

* If your koji is stored in the refrigerator, restore koji 

to room temperature.

* If your koji is stored in the freezer, defrost and 

restore koji to room temperature.

 

Let’s start making it!

 

[ Equipment ]

Instant Pot 

Rice Paddle

Measuring Cup

Thermometer

 

Ingredients

To cook the rice

1 Cup (brown) rice (150g)

 12.173 fluid ounce (360ml) water

 

To make the amazake

 cooked rice

 1.5 cups (250g) dried rice koji

 9.13 fluid ounce (270ml ) water

 

Directions

Cook the rice:

1. Measure one cup of rice. 
1. Rinse rice and drain the water.
1. Place rinsed rice in the pot. 
1. Add 12.173 fluid ounce water 
1. and close the lid.

 

2. Select “Pressure Cook" at 
2. "HIGH pressure for 20 to 22 minutes”.

 

3. After rice has finished cooking make
3.  sure to press the "Cancel" button
3.  and let cool down for 15 minutes 
3. \before hitting the "Quick Release" valve.

 

 



4. Cool down the cooked rice:
5. After the rice is cooked, wait until the pressure
6.  is released.
7.  
8. The cooked rice is too hot to make the 
9.     amazake at this point. 

 

6. Adding 9.13 fluid ounce water (270ml)
6.  to the cooked rice.

 

7. Mixing them well.

 

8. Bring down the temperature to under 150°F (65°C).

Mixing koji:

9. Once the temperature becomes between 
9.  140°F (60°C) and  150°F (65°C)  , 
9. add  1.5 cups (250g) dried rice koji.
9.  Please remember!!! Do not exceed
9.  158°F (70°C) during this process.

 

10. Then mix it again.
11. Close the lid
12. Instant pot WITHOUT custom temperature setting: 
13.  
14. Select “Less” for “Keep Warm”. 
15.  
16. And then turn on “Keep Warm” for 8-10 hours. 
17.  
18. Check the temperature of the mixture 
19. every 2-3 hours, make sure that the "mash" has
20. enough liquid to barely cover it and if the liquid
21. doesn't then add more water and stir.

 

   The temperature goal is for the mixture temperature to 

    be somewhere between 132°F - 145°F (55°C - 63°C). 

13.  
13. If the temperature is too high (or too low), increase
13.  (or decrease) the temperature one or a couple of
13.  degrees.

 

    After the last stage of fermentation  add a large pinch

    of sea salt, select “Pressure Cook" at "HIGH pressure 

    for 10 minutes” to boil/pasteurize, followed by a 

    natural pressure release of about 10 to 15 minutes.

 

    Or not boil/pasteurize, if one wants raw amazake 

      concentrate .

 

   Transfer the amazake concentrate to a clean container. 

   

    Then store it in refrigerator or in the freezer.

 

    Enjoy within a week when stored in the refrigerator, 

     or store in the freezer for a few months.

 

 

Recipe Note

If you’d like a smooth texture, you can mix the 

amazake in a blender. 

Enjoy the fresh amazake concentrate as an alternative 

sweetener, or by blending it with  cool or hot water 

and fresh grated ginger or other ingredients. 

 

Raw amazake concentrate can be used as a leavener to

bake sourdough or natural leavened breads and pastries. 

 

I use organic ingredients, solar dried sea salt, and filtered 

water. 

 

Borrowed and edited  from  

How to Make Amazake with Instant Pot

 

Instant Pot® Duo™ 8QT Multi-Use Pressure Cooker

 

               Instant Pot Duo7-in-1