It's really delicious! "Just by pickling, the flavor is increased" Tender and juicy "Salt Koji & Pork" Golden Combination Recipe 2 dishes

Hello everyone. I am Ayumi Nakaganji, a chef.

Recently, I've suddenly become interested in "Shio-Koji." I was able to get hold of some good koji so I decided to make it myself.

The ingredients are just salt, rice malt, and water, making this a safe seasoning. If you use your favorite salt, it will feel even more like your own seasoning.

This time, we will introduce a recipe that uses shio koji to bring out the deliciousness of pork even more.

1: Just marinate and steam! Soft and moist "Shio Koji Pork"

All you have to do is marinate and steam it, so you can't go wrong! It's great hot, but you can also eat it chilled like ham.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Pork belly block (shoulder loin is also acceptable)・・・500g
Shio-koji (salted rice malt)・・・50g

<How to make>

(1) Poke several holes in the pork shoulder with a fork, place it in a ziplock bag together with the shio-koji, and rub it in.

(2) Squeeze out all the air and place in the refrigerator. Leave to marinate for 1-2 days.

(3) Wipe off any salt koji on the surface with your hands and steam in a steamer for about 30 minutes.

When it's freshly steamed, it's plump and juicy. You can also wrap it around your favorite vegetables and eat it like the Korean dish bossam. It's also a great way to entertain guests when you have a gathering.

It is also recommended to use it as a topping for commercially available Korean cold noodles. Kimchi, boiled eggs, and plenty of thinly sliced cucumbers (see the article introducing the recommended julienne cutter)Here) for a delicious cold noodle dish.

Image: Ayumi Chuganji

This time I steamed it, but I also recommend boiling it after (2), or cutting it to your desired thickness and frying it in a frying pan. Another appealing feature is its versatility.

2. "Western-style Nikujaga with Shio Koji" - Bringing out the deliciousness of the ingredients

The new potatoes absorb the pork flavor enhanced by the salt koji, making it even more delicious! The sweetness of cherry tomatoes is also added, making this a gentle Western-style nikujaga.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Thinly sliced pork (chopped, pork belly, shoulder loin, etc.) - 100g
New potatoes (small)・・・200g
Onion...1 medium
Cherry tomatoes...10
Shio-koji...1/2 tablespoon
Garlic (thinly sliced)・・・1 piece
A Water・・・120ml
A Sake・・・1 tablespoon
A Soy sauce・・・1 teaspoon
Black pepper...appropriate amount
Olive oil...2 teaspoons

<How to make>

(1) Cut the pork into bite-sized pieces, rub the shio-koji with the garlic, and marinate for about 15 minutes. Wash the potatoes thoroughly and pierce them 5 to 8 times with a fork to allow the flavor to penetrate. Cut them in half if they are large. Cut the onion into wedges.

(2) Add olive oil to a pan, add the marinated garlic, and heat. When the garlic becomes fragrant, fry the pork over medium heat.

(3) When the surface of the meat turns white, add the potatoes and onions and stir fry. When the oil is evenly distributed, add A and bring to a boil.

(4) Skim off the scum, add the cherry tomatoes (with the stems removed), cover, and simmer over low-medium heat for about 20 minutes.

(5) Add salt (not included in the recipe) to taste, turn off the heat, serve in a bowl, and sprinkle with black pepper.

If you are not using new potatoes, peel them. I used May Queen potatoes this time. They don't fall apart easily when cooked, but they don't absorb the flavor as well, so be sure to pierce them with a fork. You'll be able to enjoy the deliciousness of the sticky potatoes as the flavor soaks in.

The onions and tomatoes will release water, but depending on the pot, the liquid level may decrease during cooking, so if this happens, add water while simmering.

"Shio-koji" really makes meat and fish taste better. "Koji" is packed with many nutrients that are good for your health. Please try using it. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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