• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Japanese Kitchen

  • Home
  • About
  • Travel Japan
  • Recipes
  • Cooking Classes
  • Contact
You are here: Home / Recipes / Fish and Seafood / Shio Koji Marinated Salmon

Shio Koji Marinated Salmon

February 18, 2018 by Benjamin and Koshiki Leave a Comment

shio koji salmon

Here’s a quick recipe for salmon marinated in shio koji. If you are unfamiliar with koji, it’s a type of mold that is used to make sake and miso. In sake production, koji is added to cooked rice and is responsible for the conversion of the starches present in rice into fermentable sugars.

Shio Koji

Shio Koji

When combined with salt it also makes a great marinade that enhances flavor and tenderizes. The texture is similar to fish marinated with miso, but the flavor is lighter. So if you don’t want to over power piece of fish or meat with a miso marinade, try using shio koji.

If you are able to find shio koji, this recipe quick and easy.

Recipe for Shio Koji Broiled Salmon

Ingredients:

Fresh salmon steak
Shio Koji Marinade

Directions:

Preparing Koji Marinated Salmon

Preparing Koji Marinated Salmon

 

  1. In a small bowl combine 1 part shio koji to 10 parts salmon. In my case, the salmon steak weighed about 600 grams, so I added about 60 grams of the shio koji marinade.
  2. Allow to marinate for 3-4 hours in the refrigerator.
  3. Broil and serve.

 

Filed Under: Fish and Seafood, Recipes Tagged With: koji, marinated salmon, shio koji

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

More Recipes

Butajiru_Two Bowls and a Pot

Butajiru, Country Style Miso Soup with Pork and Root Vegetables

Nikuman | The Japanese Kitchen

Nikuman Japanese Steamed Pork Buns

How to Make Onigiri

Onigiri Rice Balls

Sweet Potato Creme Brulee Recipe

Sweet Potato Creme Brûlée

Previous Post: « Chicken Katsu
Next Post: Okonomiyaki »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

Tanpopo Journeys

Subscribe to the Japanese Kitchen

Get the latest recipes!

koshikismith

Another great class @sewardcoop ! Thank you everyo Another great class @sewardcoop ! Thank you everyone for joining me.  The next class is on March 11 and Shojin Ryori (Japanese vegetarian) is what's on the menu.  Stay tuned.  #tonkatsuteishoku 
#cookingwithmiso 
#japanesehomecookingclass
Tonkatsu
Can't go wrong with fried pork 😁  うまっ😋  Serving: 2 people  INGREDIENTS:
¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs.  The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total.  Take the pork out of oil and dry it in an oil drying rack or paper towel. 
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
#tonkatsu 
#tomorrowiskatsudon
#friedpork
Join me Feb. 2 for a free virtual Tonkatsu class. Join me Feb. 2 for a free virtual Tonkatsu class. 
Menu: Tonkatsu, Miso Soup, Greens with Plum Dressing, Roasted Beets Salad with Miso Dressing and Walnuts.  Vegetarian option available.  Sign up via Seward Co-op Cooking Class  #japanesecookingclass
#freevirtualclass 
#misosoup 
#tonkatsu
At 1pm, my son was determined to make doughnuts, s At 1pm, my son was determined to make doughnuts, so we made doughnuts all afternoon😋🍩🍩🍩  どうしてもドーナッツが作りたいんだとさ😋  #whynot?
#makingdoughnuts🍩 
#sundayafternoon
Finally starting Sashiki I got on last textile tou Finally starting Sashiki I got on last textile tour to Japan 🗾.  #sashiko
#makeandmend
#textiletourjapan 
#missjapan
Our roast chicken is cooked with a bunch of parsle Our roast chicken is cooked with a bunch of parsley and a whole 🍋, so light and refreshing (heat the lemon ahead of time and insert into the chicken so you can reduce the cooking time!)  時々作るローストチキン。パセリひと束、レモン一個一緒に焼くのでさっぱり。レモンは先にレンジでアツアツにしたものをチキンの中に入れるので約時間も短縮。今日のチキンはアーミッシュ。去年のアーミッシュツアーが懐かしい。  Inspired by @Jamie Oliver's recipe  #missimgamishtour
#roastchickenwithlemon
#eatingvegetariantomorrrow 
#whattocookfordinner
Load More... Follow on Instagram

Categories

Cooking Supervisor and Taste Tester, Buttercup

Bespoke Japan Trips. Tanpopo Journeys

Tanpopo Journeys

Footer

Follow Us

A food blog by Tanpopo Studio LLC | Privacy Policy | | 2020 © All Rights Reserved.