Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simple grilled salmon with shio-koji. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami. 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. The Japanese ingredient koji is the fungus that grows on rice, barley There are two types used for cooking: Ama-koji and Shio-koji.
Simple Grilled Salmon with Shio-Koji is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Simple Grilled Salmon with Shio-Koji is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook simple grilled salmon with shio-koji using 2 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Simple Grilled Salmon with Shio-Koji:
- Prepare 1 Pre-salted cut salmon
- Make ready 1 tbsp or more Shio-koji
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Place salmon on the preheated grill, and discard marinade. Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids.
Instructions to make Simple Grilled Salmon with Shio-Koji:
- Spread 1 tablespoon of shio-koji on the salmon.
- Grill both sides until it's done and enjoy.
Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook the fish.
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