Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of koji. It has a wonderful impact on proteins you apply it to. I tried it primarily with pork and beef so far, but marinating chicken or fish in it should also produce delicious results. I also added a spoon or two to stews and sauces with great results.
To make it you blend koji with water and salt then allow it to ferment and mature for a few days. That’s all.
To use it you pick your chosen protein (most images here are of a beef NY strip steaks) and cover it with the shio koji for at least 4 hours but ideally at least 8. Turn the meat over a couple of times during that time. Longest I have tried with some steak is 24 hours but I’m tempted to see what happens if I leave it for a week in there. Remove the meat from the koji and scrape most of it off, leave some on and do not rinse. Cook as desired (grilled, pan seared, roasted, sous vide) and the koji that is still stuck to the meat caramelizes a bit and adds flavor and texture.
Be careful when searing shio koji marinated meats. The surface will brown much faster and you risk burning it if not careful. I usually prefer to cook the meats sous vide and then finish with a good sear to get the best of both worlds. The flavor of shio koji marinated meats? Tough to exactly describe other than intensely umami-savory, almost like dry aged beef, with a sweetness around the edges. This combination makes those protein so addictive and you will be glad you have shio koji as an option in your cooking tool box.
The texture is not impacted a whole lot in the relatively short (24 hours or less) marinating time as far as i can tell. I did notice some firmness -in a good way- and juice retention but I think this is due primarily to the salt in the shio koji. I’m sure longer times will have an impact on tenderness but that remains to be seen if it is worth it.
Shio Koji
Servings: varies depending how much you make
Scale this up or down as needed as long as you keep the ratio of koji to water to salt the same.
- 200 gr Koji
- 200 gr Water
- 20 gr Salt (5% of the total weight of Koji and water)
Blend everything together until mostly smooth. Place in a jar and leave on your countertop (assuming your house is not freezing cold). Shio Koji should be exposed to air, so loosely cover the jar with the lid or even better cover it with a cheesecloth. Stir it once or twice a day for 5 – 7 days. Now it should be ready to use and has a pleasant salty sour taste. Place in the fridge where it can stay for a couple of weeks.
Use it as a marinade for meats or vegetables. It can also be added to any number of dishes to add a boost of umami like stews or salad dressings (just remember that this is a bit salty and you need to adjust for it)
Oven Dried Tomatoes 