Marinating with Shio Koji makes the pork tender. It can be cooked in the oven, sauteed on the frying pan or put on the grill. The pork gets saltier the longer you marinate it. The taste also depends on how much Shio Koji you put and how thick the pork slices are.
Ingredients for Sauteed Pork marinated with Shio Koji
- Sliced pork
- Shio Koji (about 1 tablespoon for 400g or 10% of the weight of meat)
How to make Sauteed Pork marinated with Shio Koji
- Apply Shio Koji to the pork.
- Leave it in the fridge for 2-3 hours.
- Sautee it or bake it on the grill.
The longer you leave it, the stronger the taste will be. If the slices are thin, you can apply Shio Koji on only one side of pork.
Food with Shio Koji is very easy to get burnt. I recommend you stay with the food while cooking.
When you use a frying pan, you may have too much moisture coming from the meat. It is better to remove the moisture on the meat just before you cook it. I also recommend using aluminium foil or oven paper to easily clean the frying pan after cooking.
What is Shio Koji?
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.