豚肉の醬油麴の漬け焼き
豚ヒレ肉の醬油麴漬けを焼き、キャベツの炒めたものの盛り合わせ。
①豚ヒレ肉を醬油麴を塗り付け１日冷蔵庫に入れて置く。
②キャベツを適当な大きさに切る、茸と塩・胡椒で炒めカレー粉を混ぜる。
③①をフライパンで焼く。
④①・②を盛り合わせトマトや茹でたブロッコリーを添え出来上がり。
最も簡便な醤油麹の作り方
①ビニール袋に米麹５００ｇ・濃い口醤油５００ｍℓ･水１５０ｍℓを混ぜ、きっちり閉める。
②を炊飯器に入れ保温で蓋をしたまま４～５時間（時々袋を振り混ぜる）、麹が柔らかくなれば出来上がり。
＊冷蔵庫で約４ヶ月保存が可能。
Grilled pork shouyukouji oil and pickled pork
Pork fins grilled shouyukouji oil and pickled cabbage assorted stir-fried cabbage.
①Put the pork 醬 in 麴 refrigerator for a day with the oil and oil.
②Cut the cabbage into appropriate sizes, stir-fry the mushrooms with salt and pepper and mix the curry powder.
③Bake ① in a frying pan.
④Serve ① and ② with tomatoes and boiled broccoli.
How to make the simplest soy sauce koji
①Mix 500g of rice koji, 500m l of darksoy sauce and 150ml of water in a plastic bag and close tightly.
②Put ① in the rice cooker and keep the lid on with the heat insulation for 4 to 5 hours (sometimes shake the bag), and when the koji is tender, it is ready.
*Can be stored in the refrigerator for about 4 months.
