One Pan Cooking: Moist Shio-Koji "Roast" Pork
I've been trying all kinds of recipes using homemade shio-koji. Shio-koji brings out the natural umami in food, so I tried making a simple 'roast' pork with it. It was more delicious than I imagined, so I think I'n becoming an even bigger shio-koji fan now. Even the fat is amazingly tasty. This is dangerous since I keep overeating!
Make sure to brown the surface of the pork belly block all over first. Then cook the meat while adjusting the heat level until the meat is cooked through and bounces back when you poke it, shaking the frying pan occasionally and turning the meat. If you cut through it and you're not sure it's cooked through, fry the slices in a pan or microwave briefly. I marinated the meat in shio-koji for 5 days this time. For 3 to 4 servings. Recipe by kukko mama
One Pan Cooking: Moist Shio-Koji "Roast" Pork
I've been trying all kinds of recipes using homemade shio-koji. Shio-koji brings out the natural umami in food, so I tried making a simple 'roast' pork with it. It was more delicious than I imagined, so I think I'n becoming an even bigger shio-koji fan now. Even the fat is amazingly tasty. This is dangerous since I keep overeating!
Make sure to brown the surface of the pork belly block all over first. Then cook the meat while adjusting the heat level until the meat is cooked through and bounces back when you poke it, shaking the frying pan occasionally and turning the meat. If you cut through it and you're not sure it's cooked through, fry the slices in a pan or microwave briefly. I marinated the meat in shio-koji for 5 days this time. For 3 to 4 servings. Recipe by kukko mama
Cooking Instructions
- 1
Rinse the pork belly and pat dry with paper towels.
- 2
Put the meat and the shio-koji in a plastic bag and coat the meat well. Leave in the coldest part of your refrigerator for more than a day. (2 to 3 days is ideal to let the shio-koji penetrate the meat.)
- 3
Wash the shio-koji off the pork and pat dry. Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat from the pan.
- 4
Cook the meat while turning it several times, until it bounces back when you poke it with chopsticks, indicating it's cooked through. Add 100ml of sake, as well as the garlic and ginger.
- 5
Cover the pan with a lid and let steam over low heat for about 10 minutes. Turn the meat to ensure it doesn't get burned. Add more sake if it boils off.
- 6
When the meat looks like the photo, turn off the heat, cover with a lid and leave to cool as-is. I make it at night and leave it until the morning.
- 7
Warm it up again before serving. Make sure the meat is cooked through properly.
- 8
It's also delicious if you cook a few slices in mirin and/or soy sauce. This is for bentos.
- 9
Here are some slices of the pork served plain and coated with soy sauce. I recommend serving it with finely julienned white leek ('white hair' leek) or julienned cucumber. It's also great as a rice bowl topping.
- 10
To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
- 11
I recommend using it in bentos. It is still tender and delicious when cold.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Roast Pork With Shio-Koji and Garlic Roast Pork With Shio-Koji and Garlic
Pork cutlets marinated in shio-koji are delicious, so I wondered if I could make roast pork in that way too. I tried adding all kinds of things besides garlic to the shio-koji, like gochujang or ginger, but just garlic tasted the best.Please use the roasting time as a guideline. It will differ depending on your own and the size of the meat.When the meat has finished roasting, don't cut into it until it has rested; otherwise, the juices will just run out. Recipe by La Land
-
Easy with Shio-Koji: Juicy Pan Fried Ginger Pork Easy with Shio-Koji: Juicy Pan Fried Ginger Pork
I always make plenty of marinade. When I was serving this one time, I poured too much of it over the pork and apologized but my family exclaimed, "it goes so well with the cabbage!" and loved it. So ever since then, this has been the way we've had this dish. Marinating the pork in shio-koji first is a recent change to the recipe. The meat becomes tender and juicy.Marinate the pork in the shio-koji first, then marinate it in the other ingredients. The ratio of the other marinating ingredients (sake, soy sauce, mirin) is 1:1:1, so it's easy to remember. Try making this with your desired amount of marinade. For 4 servings. Recipe by Torachanta-tan -
Shio-Koji Roast Pork Shio-Koji Roast Pork
My mother taught me how to cook this meat by using shio-koji.It's best if you use a bleached cotton cloth type gauze, but if you don't have any, then a gauze handkerchief works. When cooking sirloin it tends to contract, so please add the small cuts. For the next time you make this, please adjust the marinade time accordingly. Recipe by Sakkomama -
Ginger Pork with Shio-Koji Ginger Pork with Shio-Koji
I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork.It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin.I used hon-mirin this time (not mirin seasoning).If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022 -
Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji
I was chosen as a tester for shio-koji.Marinating the chicken in shio-koji for half a day makes the meat become tender. For 3-4 servings. Recipe by Tomomon1028 -
Eggplant & Pork Belly Shio-Koji Stir-Fry Eggplant & Pork Belly Shio-Koji Stir-Fry
I wanted to eat some refreshingly seasoned pork belly, so I stir-fried with healthy vegetables.If you cook the bean sprouts for too long, they will become soggy, so just cook quickly to keep the crunchy texture. Recipe by NUNA312 -
Homemade Shio-Koji (Salted Rice Malt) and Salt Pork Homemade Shio-Koji (Salted Rice Malt) and Salt Pork
Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko -
Pork Roast and Shiso Leaves Wrapped Rolls Pork Roast and Shiso Leaves Wrapped Rolls
I wanted boost my appetite in this sweltering heat, so I used shiso leaves.In Step 2, if you cook the rolls slowly over a low heat, then the insides will be well-cooked.Adjust the amount of soy sauce depending upon the salt content of the salted rice malt. Recipe by umemodoki -
Sweet Potatoes with Shio-koji and Honey Butter Sweet Potatoes with Shio-koji and Honey Butter
I'm trying out the combination of shio-koji and honey. I pan fried sweet potato in butter, and it was great, so I posted this recipe.Don't microwave the sweet potatoes for too much (as you'll sauté later). Recipe by perthlove3 -
Easy Moist & Tender Simmered & Roasted Pork Easy Moist & Tender Simmered & Roasted Pork
My family usually makes boiled pork, but I modified the recipe to make roast pork. Since the pork is only simmered for a short time, it remains tender. You can replace the sugar with a little honey if you'd prefer. You can use pork that's already tied in a net as it is if that's easier than binding it yourself. This recipe will be easier if you unbind the meat just before marinating.For Step 1, please simmer the pork with the lid on and use as thick a pan as possible. For Step 2, it's OK if the juices aren't completely cooled, but please let it sit for at least 3 hours. By letting the meat sit until it has cooled, you get more flavor.When you are marinating the meat in Step 2, remove the air from the bag and tightly seal it shut. Recipe by Yuuyuu0221 -
Marinated Tomatoes and Asparagus with Shio-Koji Marinated Tomatoes and Asparagus with Shio-Koji
I wanted to test shio-koji with a simple dish.It's best to marinate this salad for at least 20 minutes in the fridge rather than serving it immediately. The flavor will improve dramatically with just a little bit of extra time! Recipe by Makirin -
Easy Baked Breaded Chicken Breast with Shio-Koji Easy Baked Breaded Chicken Breast with Shio-Koji
This is a rearranged recipe based on.Mix breadcrumbs with your favourite ingredients, and bake. You can enjoy many different tastes.Please adjust the amount of shio-koji according to your family's taste.Step 2: Tightly pack the chicken breast. It's ok to overlap a little bit.Step 5: When you are baking in the oven, if you use a grill function, it will nicely brown the surface. Recipe by Milis
More Recipes
- Finnish Style Beef Stroganoff (Lihakastike)
- A Home Cooked Recipe from Finland: Lihakeitto (Beef Soup)
- Pizza Bread
- Tender Pork Tenderloin and Mushrooms Sautéed in Butter
- Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)
- Homemade Preserved Tuna in Oil
- Hatsudai-style Beef Rump Steak with Shiso
- Let's Make it Tasty! Easy Stir-Fried and Simmered Beef & Vegetables
- Dinner For Bachelors/Bachelorettes: How to Cook a Steak
- AMIEs CHOCOLATE and PEAR CAKE
Comments