Shio-Koji Brined Grilled Fish. Delicious grilled mackerel fish seasoned with shio koji! The result is a umami flavored fish with a nicely charred crispy exterior. Like many of you, I want to try to eat better and cook healthier meals for my family this year.
It can be used to marinate meat or fish, or added as a The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish. 塩麹で漬けた焼き鮭は、ふっくらとした食感。 Salted malt can make a difference with grilled salmon. そして、塩気のなかに、ほんのりと甘みが感じられます。 It will be made soft, besides you can taste tender. Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats, enhance flavours and eliminate odours. Sear salmon on both sides over a grill. You can have Shio-Koji Brined Grilled Fish using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Shio-Koji Brined Grilled Fish
- It’s 3 of filets Fresh salmon filets.
- Prepare 4 tbsp of Shio-koji.
Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. In our Koji Fried Chicken, it turns the chicken incredibly savory and tender. In our tests on fish, we found that shio koji firmed and gently cured the filets. I recently bought some koji-kin (aspergillus oryzae – the fungus used to make many asian fermented I've even tried it with wings, pork chops, and fish, and I swear it makes everything better.
Shio-Koji Brined Grilled Fish instructions
- Spread 2 tablespoons of shio-koji on a tray..
- Place a sheet of gauze over the shio-koji, and lay the rinsed salmon on top..
- Wrap the salmon in gauze..
- Spread another layer of 2 tablespoons of shio-koji evenly over the gauze..
- Brine for about 15 to 20 minutes, then grill. It will burn easily, so grill on high heat while keeping away from the flames..
- It's ready to eat..
I have had huge success experimenting with shio koji. I first marinated a rib steak, and the result after one day. When combined with salt it also makes a great marinade that enhances flavor and tenderizes. The Japanese ingredient koji is the fungus that grows on rice, barley, soybeans, or corn after it is inoculated with a fermentation culture called Aspergillus oryzae. Shio koji isn't quite so glutamate-rich.