Simple Grilled Salmon with Shio-Koji. Great recipe for Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji. I like fish marinated Saikyo-style, so I thought it would be a good idea to marinate some in shio koji. Just add a little yuzu kosho to give the fish a fresh fragrance.
Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats, enhance flavours and eliminate odours.
Great recipe for Simple Grilled Salmon with Shio-Koji.
One morning, I was grilling salmon for breakfast, and realized that I always prepared it the same way, so I added some shio-koji I had on hand.
You can have Simple Grilled Salmon with Shio-Koji using 2 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Simple Grilled Salmon with Shio-Koji
- You need 1 of Pre-salted cut salmon.
- You need 1 tbsp of or more Shio-koji.
Recipe by Hitomi Grilled Mackerel With Shio Koji. Now that you've learnt about shio koji, let's talk about this quick and easy mackerel dish. If you are a frequent visitor to Japanese restaurants, you've probably seen or tried Saba Shioyaki, or Grilled Mackerel. Saba shioyaki is mackerel seasoned with salt and grilled until the skin is crispy and the flesh is tender.
Simple Grilled Salmon with Shio-Koji instructions
- Spread 1 tablespoon of shio-koji on the salmon..
- Grill both sides until it's done and enjoy..
The simplest way to use shio koji is as a marinade. It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer. Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute.