Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, shio-koji roast pork. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
脆皮燒肉 金黃外皮好酥脆 鹽麴醃不死鹹 Homemade Roasted Pork Belly (Shio Koji) Recipe. 港式脆皮燒肉【鹽麴醃製】Crispy Roast Pork Belly. Bring out the rich umami flavours of sautéed pork with this recipe, which uses shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a unique kind of edible fungus that grows on rice and is used widely in Japanese.
Shio-Koji Roast Pork is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Shio-Koji Roast Pork is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have shio-koji roast pork using 2 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Shio-Koji Roast Pork:
- Take 4 Pork (cutlet)
- Prepare 4 tbsp Shio-koji
Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops. Here the results were subtler; yet each time I greedily inhaled the marinated.
Instructions to make Shio-Koji Roast Pork:
- Remove the sinews from the meat and use a knife to insert shallow cuts into the white edges on both sides.
- In a tray, add 2 tablespoons of shio-koji, then cover with a sheet of gauze. Place the meat on the gauze. Cover the meat with another sheet of gauze and add another 2 tablespoons of shio-koji on top.
- Allow to marinade for 15 to 20 minutes, then cook. It burns easily, so cook on high heat while keeping away from the flames.
- A reader showed me a good way to cook this. Please try it. Check out steps 5 and 6.
- Cook on high heat for 2 to 3 minutes, enough to slightly turn golden brown. Then reduce to low heat and cook for 3 minutes. Then turn off the heat and let cook with the remaining heat.
- Letting the meat cook in the leftover heat keeps the meat juicy. This is what I was told, so I'm citing it here.
- I used pork belly for yakiniku. It's thinner than cutlet meat so you only need to marinate for 15 minutes. It's softer and easier to eat than sirloin.
Shio koji colors the flavor of this Japanese stir-fried noodle dish with savory and salty notes. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. This time, I simply mixed equal amount of shio-koji tofu and creme fraiche and blended in food processor until creamy. So, to enjoy this dipping, I roasted simple salt baby potatoes with my tagine-style donabe. Shio koji is a magical ingredient because it has enzymes that break down proteins.
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