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Shio Koji Marinated Pork

October 18, 2016 by KozmoKitchen Leave a Comment

Print Recipe
Shio Koji Marinated Pork
Experience Koji magic! Easy shio koji marinade gives wonderful umami flavor and amazingly tender texture to your everyday pork!
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
  • 22 grams salt
  • 100 grams dry rice koji
  • 100 ml water
Marinated Pork Loin
  • 1/2 cup Shio Koji
  • 2 fillets Pork Loin approx. 1 pound
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon garlic minced
  • oil for cooking
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
  • 22 grams salt
  • 100 grams dry rice koji
  • 100 ml water
Marinated Pork Loin
  • 1/2 cup Shio Koji
  • 2 fillets Pork Loin approx. 1 pound
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon garlic minced
  • oil for cooking
Instructions
Shio Koji
  1. In a storage container such as a glass jar with a lid, mix water and salt well until salt is completely dissolved.
  2. Add dry koji and mix with the salt & water. Put the lid on but do not close the container tightly. Carbon dioxide produced during fermentation should be able to escape.
  3. Leave the container at the room temperature, stirring the content once a day.
  4. In one week to 10 days, when the koji becomes creamy, it's ready for use.
Koji Marinated Pork Loin
  1. Combine shio koji, garlic, and ginger well.
  2. Put the pork fillets and koji marinade together in a ziploc bag. Massage the pork, making sure to squeeze all the air out of the bag. Seal the bag and refrigerate it for 8 hours or overnight.
  3. Take the pork fillet out of the bag and wipe off excess marinade with paper towel, as the koji tends to burn quickly on a pan.
  4. Heat cooking oil in a cast iron or stainless steel pan over medium-high heat. Place the pork in the pan.
  5. While cooking one side put the lid on and turn the heat down to medium. Cook for about 5 minutes.
  6. Flip the pork, put the lid back on, and cook the other side for another 5 minutes or longer until the meat is cooked through.
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Filed Under: Main Tagged With: Japanese, koji, pork

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I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.

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