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.
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
Fresh salmon steak
Shio Koji Marinade
- 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.
- Allow to marinate for 3-4 hours in the refrigerator.
- Broil and serve.