Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, shio-koji roast pork. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
脆皮燒肉 金黃外皮好酥脆 鹽麴醃不死鹹 Homemade Roasted Pork Belly (Shio Koji) Recipe. 港式脆皮燒肉【鹽麴醃製】Crispy Roast Pork Belly. Bring out the rich umami flavours of sautéed pork with this recipe, which uses shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a unique kind of edible fungus that grows on rice and is used widely in Japanese.
Shio-Koji Roast Pork is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Shio-Koji Roast Pork is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook shio-koji roast pork using 2 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Shio-Koji Roast Pork:
- Make ready 4 Pork (cutlet)
- Get 4 tbsp Shio-koji
Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops. Here the results were subtler; yet each time I greedily inhaled the marinated. Shio koji colors the flavor of this Japanese stir-fried noodle dish with savory and salty notes.
Instructions to make Shio-Koji Roast Pork:
- Remove the sinews from the meat and use a knife to insert shallow cuts into the white edges on both sides.
- In a tray, add 2 tablespoons of shio-koji, then cover with a sheet of gauze. Place the meat on the gauze. Cover the meat with another sheet of gauze and add another 2 tablespoons of shio-koji on top.
- Allow to marinade for 15 to 20 minutes, then cook. It burns easily, so cook on high heat while keeping away from the flames.
- A reader showed me a good way to cook this. Please try it. Check out steps 5 and 6.
- Cook on high heat for 2 to 3 minutes, enough to slightly turn golden brown. Then reduce to low heat and cook for 3 minutes. Then turn off the heat and let cook with the remaining heat.
- Letting the meat cook in the leftover heat keeps the meat juicy. This is what I was told, so I'm citing it here.
- I used pork belly for yakiniku. It's thinner than cutlet meat so you only need to marinate for 15 minutes. It's softer and easier to eat than sirloin.
My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. This time, I simply mixed equal amount of shio-koji tofu and creme fraiche and blended in food processor until creamy. So, to enjoy this dipping, I roasted simple salt baby potatoes with my tagine-style donabe. I also used shio-koji instead of salt. These simple sweet muffins are perfect for breakfast or an afternoon snack.
So that is going to wrap it up for this special food shio-koji roast pork recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
