Sake no shio-koji yaki（鮭の塩麹焼き）
shio = salt sake = salmon
A dish of salmon marinated in shio-koji and grilled in a pan. Shio-koji is a seasoning similar to soy sauce, but it has a slightly sweet taste and can be added with a mild saltiness.
“Koji” is made by breeding “Aspergillus oryzae” on grains such as rice, wheat, and soybeans, and is essential for making Japanese fermented foods.
The type of koji produced changes depending on what kind of food is used to propagate the bacteria, and it can be used depending on the fermented food being made.
Koji is used to make traditional Japanese seasonings such as miso, soy sauce, and mirin.
What kind of food is shio-koji??
Shio-koji is a seasoning made by fermenting and aging a mixture of salt, koji, and water. Koji is made by attaching fungi to grains and culturing them.
The koji used for shio-koji is made from “rice koji”, which is made by attaching fungi to rice.
In general, writing ”麹” means koji made from grains such as wheat, beans, and rice, and writing ”糀” often indicates ”rice koji.” .
There are two types of shio-koji: liquid and grainy.
Liquid shio-koji is made by squeezing and filtering granular shio-koji. The ingredients are the same, but since there are no grains, it is easy to use regardless of the cooking method.
Enzymes contained in shio-koji decompose proteins contained in meat and fish and increase umami components. It also has a softening effect on meat and fish.
This shop in Oita Prefecture is a famous shio koji retailer. Please check the HP. 👉 https://www.saikikoujiya.com
How to use shio-koji
Soak meat and fish in shio koji before cooking.
Use this seasoning instead of soy sauce or salt. The marinated ingredients are baked or fried. Shio koji has a slight sweetness, so the saltiness feels mild.
It can also be poured over boiled spinach as a dressing or used to flavor tamagoyaki (Japanese rolled omelette).
The salt content of liquid shio-koji is 2.2g per 15g. Granular shio koji is 15g and salt content is 1.4g Therefore, when using granules, use 1.5 times the amount of liquid shio-koji as a guide.
Broccoli and chicken stir-fry using Shio-Koji is also popular. Give it a try.
NUTRITION FACTS of Shio koji salmon
160kcal Protein 14.0g Fat 9g Carb 3.2g Salt Equivalent 1.0g
INGREDIENTS for Shio koji salmon (2SERVINGS)
- coho salmon (=silver salmon) 140g
- liquid shio-koji 15g
- sake 30g
Use 15g of liquid shio-koji or 24g of granular shio-koji.
Shio koji salmon COOKING INSTRUCTIONS
➀ Wipe the surface of silver salmon with a paper towel.
② Apply shio koji and leave for 3 hours.
③ Place salmon in a hot frying pan and cook over medium heat for 5 minutes. Bake from the top side when serving.
④Turn the salmon upside down, pour the sake over the surface of the pot, and bake for about 3 minutes.
If you cover it with a lid and steam it, it will be fluffy. The shio-koji can easily burn, so be careful with the heat.
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