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Fermented Carrot Koji Dressing

Thick fermented carrot koji dressing. This sugar-free, probiotic-rich sauce is perfect for salads, fish, or chicken.
Prep Time10 minutes
Cook Time8 hours
Course: dressing, fermentation, Sauce
Cuisine: Japanese
Keyword: gluten-free, koji, probiotic, sugar-free, umami, vegan
Servings: 12 servings
Calories: 770kcal

Ingredients

  • 1 pieces large Carrot 180g roughly chopped (skin on)
  • 1/2 pieces Onion 100g roughly chopped
  • 50 g Dried Rice Koji Kome Koji
  • 50 ml Soy Sauce
  • 50 ml Apple Cider Vinegar
  • 50 ml Taihaku White Sesame Oil or neutral oil
US Customary - Metric

Instructions

  • Prep: Chop the carrot (skin on) and onion into chunks.
  • Blend: Add the vegetables, rice koji, soy sauce, vinegar, and oil to a blender. Blend until smooth.
    ingredients Fermented Carrot Koji Dressing in the blender
  • Ferment (Fermentation Maker): Transfer to a clean container and ferment at 60°C (140°F) for 8 hours.
  • Ferment (Rice Cooker Method): Place the container in a water bath inside your rice cooker. Set to "Keep Warm" for 8 hours. Stir 3–4 times if possible.
  • Finish: Once the time is up, cool the dressing. It will continue to mellow and improve in flavor in the refrigerator.

Notes

  • Storage: Keeps well in the refrigerator for up to 2 weeks.
  • Why it works: The koji enzymes break down the vegetable starches into natural sugars, creating a deep sweetness with zero added sugar.
  • Shortcut: In a hurry? Use my [5-Minute Shio Koji Shortcut] instead of fermenting for 8 hours!

Nutrition

Serving: 500ml | Calories: 770kcal