venison loin

Trim the venison, to leave the eye of the fillet
Tie with twine
Marinade in Shio koji, for around 12 hours
Sear/smoke the cured loin over hay flame
Slice onto plate

Shio koji

Set up sous vide machine at 59C
Place Nama-koji and salt in clean glass jar and shake well
Warm up filtered water to 60C
Add water into jar and mix well, to dissolve salt
Close the lid with paper napkin in between and sous vide for 8 hour
Check the condition. Extend cooking time or leave it in room temp, if flavour is not developed.
Blend fine with a blender
Vac-pack and keep them in fridge (1 month shelf life)/freezer (3 months shelf life)

Amazake

Wash glutinous rice lightly then soak in measured filtered water overnight
Drain soaked rice for 15 minutes
Cook the rice with measured filtered water in rice cooker
Once cooked, stir with spatula and cool it down to 60C
Once cooled, add Nama-koji and mix well
Fermentation processes -
Method 1: Transfer into vacuum bag without air and sous vide for 8 hours at 59C
Method 2: Transfer into glass jar and sous vide for 8 hours at 60C
Method 3: Transfer into Thermomix. Temp 50C, reverse mode, speed stir, time 8h
Once complete, leave at room temperature overnight. Do not chill aggressively
Blend well to achieve smooth texture

to plate

Top the sliced venison with salsa and sansho leaves. Pour the amazake ponzu over at the table.