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<GRILLED SHIO KOJI SALMON>

Updated: Feb 7








<GRILLED SHIOKOJI SALMON/鮭の塩麴焼き>


<Yield> 2 servings


<Prep time> 5 minutes (It doesn’t include time for marinating)


<Cook time> 8 minutes


<Ingredients>

300g salmon fillet

1 ½ tbsp shio koji/ salted rice malt

1 tbsp neutral oil


<Directions>

1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours.


2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid.


<Miwa’s tips>

  1. Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day.

2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon.

3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer.

<Storage time>

Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer.



2023/07/08 MIWA








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