Shio Koji is a very simple, traditional Japanese seasoning made from a mix of rice koji, sea salt, and warm water. Koji, a type of mold used in fermentation, is responsible for breaking down proteins and starches into flavorful amino acids and sugars. This creates a savory depth known as umami, enhancing the taste of various dishes. Shio Koji can be used as a marinade, tenderizer, or flavor enhancer, making it a versatile addition to your kitchen. Perfect for grilling, baking, or fermenting vegetables, Shio Koji brings a gourmet touch to your culinary creations at home.
Yield:
Approximately 2 cups (500 ml)
Equipment:
- Measuring cups
- Digital scale
- Sanitizer, such as One Step, or grain alcohol/vodka + paper towel
- Canning funnel (optional)
- Sanitized quart jar
Ingredients:
- 225 grams rice koji (1 & 3/4 cups)
- 45 grams sea salt (3 TBSP)
- 1 cup (240 ml) warm water (not to exceed 104°F or 40°C)
- 1/4 cup (60 ml) warm water (not to exceed 104°F or 40°C)
Instructions:
1. Sanitize Equipment:
- Use a sanitizer such as One Step to sanitize all equipment, including the canning funnel and quart jar, according to the manufacturer’s instructions. Alternatively, you can rub everything down with grain alcohol or vodka and wipe dry with a clean paper towel.
2. Preparation:
- Weigh the rice koji and sea salt using a digital scale to ensure accurate measurements.
- Break the rice koji into smaller pieces by rubbing it in your hands or in a bowl with a spoon.
3. Mixing and Adding Water:
- Place the rice koji and sea salt directly into the sanitized quart jar. Mix them together thoroughly.
- Add the 1 cup (240 ml) of warm water (not to exceed 104°F or 40°C) to the jar and stir to combine, ensuring the rice koji is fully submerged. Add the additional 1/4 cup (60 ml) of warm water if needed to ensure all the rice koji is covered. Note: The water should be warm to activate the fermentation process, but not too hot to kill the koji.
4. Fermentation:
- Cover the jar loosely with a lid or a clean cloth and let it sit at room temperature (68-77°F or 20-25°C) for about 1-2 weeks, stirring once a day with a clean utensil to ensure even fermentation.
- Signs of Readiness: The Shio Koji is ready when it has a sweet, slightly tangy aroma, and the rice grains have softened and partially dissolved into the liquid. You can also sample a small amount to check for flavor. It should taste salty with a pleasant umami depth. Note: The fermentation time can vary based on room temperature and humidity levels. Bubbles forming in the mixture are a good sign of active fermentation.
5. Storage:
- Once fermented, seal the jar tightly and store it in the refrigerator. It can be stored in the refrigerator for up to 6 months.
Using Shio Koji:
- Marinating Meat: You don’t need to strain out the liquid. Instead, mix the Shio Koji thoroughly to ensure an even distribution of the rice and liquid.
- Applying: Generously marinate the meat with the Shio Koji mixture, ensuring all surfaces are covered. Store the meat in a covered container, such as a tupperware, or in a resealable plastic bag (like a Ziploc) while it soaks in the Shio Koji.
- Marinating Time: For optimal results, let the meat marinate in the refrigerator. Here are some general guidelines:
- Chicken: 6 hours
- Pork: 8 hours
- Beef: 12-24 hours
- Fish: 1-2 hours
- Before Cooking: Once the marinating time is complete, gently wipe off the excess Shio Koji from the meat to prevent burning. Note: Because Shio Koji is quite salty, you likely do not need to add extra salt. However, you can add other seasonings like pepper, garlic, or herbs to enhance the flavor according to your preference.
- Cooking: You can grill, bake, or sauté the meat as desired.
The above is a shio koji – marinated flank steak for two. My Korean Shortrib Galbi recipe is delicious and also utilizes ship koji as an optional (but wonderful) ingredient.
- Fermenting Vegetables: To ferment vegetables, coat them with Shio Koji, keep them covered tightly (such as sealed glassware) and let them sit at room temperature for 1-2 days to initiate fermentation. After this period, transfer them to the refrigerator to ferment for a few more days, up to a maximum of one week. Preparation for Eating or Cooking: Before consuming or cooking the vegetables, rinse off the excess Shio Koji under cold running water to remove any excess saltiness. Pat them dry with a paper towel. They may be eaten raw or then cooked.
