A simple yet transformative method to tenderize and enhance the natural flavors of any meat using the power of shio koji, a traditional Japanese fermented seasoning.
Shio Koji: Master Meat Tenderizer
A simple yet transformative method to tenderize and enhance the natural flavors of any meat using the power of shio koji, a traditional Japanese fermented seasoning.
Ingredients
- 500 g meat (chicken pork
- 2 tbsp shio koji
Instructions
- 1. Pat the meat dry with paper towels to ensure better adherence of the shio koji.
- 2. Generously smear shio koji all over the meat, ensuring an even coating on all sides.
- 3. Place the meat in a sealed container or zip-top bag and refrigerate for 12-24 hours. For thinner cuts like fish or chicken breast, 6-8 hours might suffice for tenderizing.
- 4. Before cooking, gently scrape off any excessive shio koji marinade. A thin layer is perfectly fine, but too much can burn. Do not rinse the meat.
- 5. Cook the marinated meat using your preferred method (pan-fry, grill, bake, or broil) until it's cooked through and achieves a desirable golden-brown color. Adjust cooking time based on the meat's thickness and type.
- 6. Taste before adding any additional salt or seasonings, as shio koji is already salty and provides a rich flavor.
Notes
This method works wonderfully for chicken, pork, beef, and even fish. For tougher cuts, marinate closer to 24 hours. Adjust cooking time based on meat thickness and type. Shio koji can be found in Asian markets or online. Do not rinse the meat before cooking; simply scrape off any excessive koji.
