Very popular to marinate meat or fish, it enhances the flavor and makes the texture tender and juicy.
It also gives excellent results for vegetables with the power to turn them into pickles the space of one night. Versatile seasoning, just mix it with vegetables, or coat the vegetables, wait for 15 minutes to get quick accompaniment.
The Japanese cooks use the Koji shio to marinate fish, turn vegetables into pickles into one night and as versatile seasoning. They also use it as a marinade capable of revealing all the flavor of any piece of meat.
Shio Koji is renowned for health. It is rich in glutamine (most abundant amino acid in the blood and muscles), has a low sodium content and has a soft taste compared to ordinary soy sauce.
Used in marinade, for one to two hours, he waited for meats, smooth tastes by softening them.
Many Japanese chefs use it for red meats, game meats, pork, salmon ...
For meats and fish, apply a thin layer of Koji shio to brush on both sides.
Switching or in a zipped pocket, having taken care to evacuate the air and let stand to the fridge from 6 to 8 hours. Remove the Koji shio before cooking.
Your meats or fish will be crisp on the surface, tender, rich in taste and umami.
Many house masses, in Japan, love to add it to scrambled eggs and omelettes or to blow the vegetables giving them a beautiful coloring or like ferment in the Bouillon Ramen, the sauces houses, the mayonnaises, the marinades ...
To try also: coat potatoes of le tauquet or black shot shot shio shot potatoes and let them rest for 24 hours and then roast them at + 230 ° C. Shio-Koji makes them melting outside and crisp inside.
Shio Koji can be consumed raw or cooked and can be added to the marinades and vinaigrettes. However, if your wish is to take advantage of the benefits of enzymes on health, do not heat the Koji Shio to more than 40 ° C.
A simple simple recipe:
Sautéed pork:
200g boned coin
1 tablespoon shio koji
1 spoon grated ginger
1 soup soup spoon and 2 tablespoons mirin
Make mariner 20 minutes after mixing all the ingredients and blow up the stove over high heat.
Enjoy with good white rice or pan-stove vegetables.
