Makes meat and vegetables taste so much better! A simple "rice thief" recipe using the all-purpose seasoning "Shio Koji"

Hello everyone. I am Ayumi Nakaganji, a chef.

A long time ago, "Shio Koji" became a big hit. Have you ever bought it?

I tried using it again recently and realized it really is a great seasoning, so I've suddenly become obsessed with it.

Shio-koji is a seasoning made by mixing koji, salt, and water and fermenting it. It has been used in Japan for a long time as a pickling bed for meat and fish.

It is a great seasoning that softens ingredients and enhances their flavor, but it also contains nutrients that are good for the body, such as B vitamins. (*1)

Shio-koji is a versatile seasoning. I bought some when it was popular, but I ended up not being able to use it all... For those of you who have experienced this, here is a simple recipe.

1: A stamina-boosting side dish that will steal your rice: "Sautéed garlic sprouts and pork with salt koji"

A stir-fry made with seasonal garlic sprouts.

It's delicious to make it with just salt and pepper, but soaking it in shio-koji makes the meat even tastier and softer! The gentle sweetness of the shio-koji also adds to the flavor, making it a stamina-boosting side dish that goes perfectly with white rice.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Pork belly・・・160g
Eggs...2
Garlic sprouts...120g
Shio-koji... 1 tablespoon
Oyster sauce...1 teaspoon
Salt and pepper...to taste
White pepper...a little
Sake・・・1 tablespoon
Mayonnaise...1 teaspoon
Threaded chili peppers (if available) - appropriate amount
Salad oil...appropriate amount

<How to make>

(1) Cut the pork into bite-sized pieces and soak in shio-koji for 15 minutes. Cut the garlic sprouts into 3 cm pieces. Beat the eggs, add mayonnaise, and lightly season with salt and pepper.

(2) Heat oil in a frying pan, and when it is hot, pour in the egg mixture. Stir from the outside to the inside several times, and transfer the eggs to a plate while they are still half-cooked.

(3) Clean the frying pan from (2), add oil again, and fry the pork and garlic sprouts over medium heat. Add sake halfway through and stir fry, then sprinkle oyster sauce and white pepper.

(4) Once cooked, turn off the heat, add the eggs back in, and mix gently.

Serve with some chili threads on top if you like. You'll finish off the rice in no time.

If you're not sure how to use shio-koji, why not try using it as a salt substitute?

If you are going to marinate and grill meat, a good rule of thumb is to use 8-10g of shio-koji for every 100g of meat. It tends to burn easily, so be careful with the heat when cooking.

2: It's super helpful to have this in your fridge! "Salted cucumber and carrot pickles"

When making a bento, adding this to rice will add color and make it look nice. The slight sweetness and gentle saltiness make it the perfect palate cleanser. It's a "storable salad."

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Cucumber・・・2 pieces (250g)
Carrots...1 piece (150g)
Dashi kelp・・・5×5cm
Shio-koji... 3 tablespoons

<How to make>

(1) Cut off both ends of the cucumber and peel it vertically in three places with a peeler. Peel the carrot with a peeler and cut it in half lengthwise. Cut the dashi kombu into thin strips with kitchen scissors.

(2) Put (1) and Shio Koji into a zippered storage bag, knead the bag from the top to mix evenly, remove the air, and store in the refrigerator for at least one day.

You can also sprinkle some bonito flakes, sesame seeds, or shichimi pepper on top to taste.

Cucumbers are cheap and delicious, so why not make this into a staple dish for the coming season? I prefer pickled cucumbers for more than three days. Please eat them within a week.

This month I plan to make my own shio-koji. I'll be introducing some other delicious recipes using shio-koji soon. (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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