A magic seasoning, Shio Koji goes well with salmon as well as other types of fish. It can remove the fishy smell and add a rich umami flavour. You just need to be a little more careful when cooking because Shio Koji is easy to get burnt.
Ingredients for Sauteed Salmon marinated with Shio Koji
- Salmon: 200g
- Shio Koji: 1 tablespoon
How to make Sauteed Salmon marinated with Shio Koji
1: Apply Shio Koji to salmon.
2: Leave it in the fridge for a couple of hours or a night.
3: Remove the Shio Koji from the salmon, and bake it on the grill or sautee it in a frying pan on low heat.
You can cook it in the oven or put it on the grill instead.
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.