Haddock Marinated in Shio-Koji & Amazake. Shio Koji marinated Chicken taste test is under way. We just finished making a fresh batch of Shio Koji and thought it would just make sense to marinate. Shio Koji Marinated Chicken Taste Test.
Heat cooking oil in a cast iron or stainless steel pan over medium-high.
These superjuicy pan-seared pork chops get incredible flavor from shio koji, a recently rediscovered sweet-salty condiment made from rice.
In a very large resealable plastic bag, coat the pork steaks with the shio koji.
You can cook Haddock Marinated in Shio-Koji & Amazake using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Haddock Marinated in Shio-Koji & Amazake
- Prepare 2 slice of Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.).
- Prepare 4 tbsp of Sweet Shio Koji.
Seal the bag, pressing out the air. Set the bag in a baking dish and refrigerate. If you are unfamiliar with koji, it's a type of mold that is used to make sake and miso. Shio-koji Salmon in Shio-koji Beurre Monte.
Haddock Marinated in Shio-Koji & Amazake instructions
- Place the fish on a thick paper towel. Coat both sides with shio-koji, put it in a storage bag and brine in the refrigerator from 24 hours until 2 or 3 days..
- Here it is after marinating for 2 days. The fish has become plump, firm, and shiny..
- Since shio-koji burns easily, pat off of both sides with a paper towel..
- Place a sheet of parchment paper in the frying pan. Place the fish with the skin side down, set the heat to medium, cover with a lid, and steam the fish for 1 minute. Then turn down the heat to low..
- Steam-fry the fish for 2 minutes over low heat. When it has become nicely browned, flip it over and steam-fry the other side for 2 minutes..
- Garnish with Vinegared Lotus Root. https://cookpad.com/us/recipes/154390-pickled-lotus-root.
Shio-koji has been sweeping Japan by storm recently, but what is it? Shio koji is made by mixing the koji fungus with steamed rice and salt, then letting it mature. The koji begins to break down the rice releasing deliciousness, but the salt stops your. You can use shio koji to marinade meats, make pickles, flavor your vegetables or use it as a salt substitute. In a recipe that calls for one teaspoon Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)!
