We want to incorporate healthy foods into our daily lives as much as possible. How wonderful it would be if we could celebrate special occasions with delicious, healthy foods.
In "Chami's Kitchen," Chami, who holds cooking classes on fermentation and dim sum at her home, will teach us various seasonal recipes with the theme of "fermentation x celebration." This time, we will introduce an advanced version that uses the soy sauce koji we made last time! We will introduce recipes for "Ginger Pork Made with Soy Sauce Koji" and "Flavored Eggs Made with Soy Sauce Koji"! Both are delicious and full of flavor, and are surprisingly easy recipes ♪
◆ Click here for the soy sauce koji recipe ◆
Soy sauce koji packed with umami ingredients
Add oil to a frying pan and fry the ginger pork. Sprinkle with a little pepper.
Once the meat has been cooked on both sides and changed color, pour the ginger sauce over it.
A delicious sizzling sound will rise and a delicious aroma will fill the room. Be careful not to use too much heat as it can easily burn. Let it simmer for a bit and it's done. It's so easy. Next, let's make seasoned eggs using soy sauce koji.
Put 5 boiled eggs into a plastic bag. Add the soy sauce koji and knead the bag to distribute the soy sauce koji evenly.
Leave it in the fridge overnight and it's done. I recommend making this with soft-boiled eggs. Even though you only let it sit in the fridge overnight, it tastes like it's been stewed. It's a seasoned egg with a strong flavor and rich umami taste. It's also perfect as a snack! Also great for people who don't like the sweetness of mirin.
A delicious-looking ginger pork set meal has been completed! The flavorful, tender meat goes perfectly with white rice. It's great for everyday meals, and it's easy to make, so it's also great for entertaining guests.
The soy sauce koji makes the meat tender, and the ginger pork is full of umami. The koji breaks down protein and softens the meat, and the umami ingredients help reduce salt intake.
The seasoned egg is made with just soy sauce and koji, but it tastes like it has been stewed. It would also be good as a topping for ramen. Both are perfect for bento lunches.
The soy sauce koji makes the meat tender, and the ginger pork is full of umami. The koji breaks down protein and softens the meat, and the umami ingredients help reduce salt intake.
The seasoned egg is made with just soy sauce and koji, but it tastes like it has been stewed. It would also be good as a topping for ramen. Both are perfect for bento lunches.
Drizzle shredded cabbage with soy sauce and koji dressing for a hearty meal.
◆ About soy sauce koji ◆
Soy sauce koji can be used in place of soy sauce, and the koji enhances the umami flavor and gives it a rich taste. The umami components of soybeans are strong, said to be 10 times stronger than that of salt koji. Because it is rich in umami components, you can use less seasoning, which also has the effect of reducing salt. Marinating meat in soy sauce koji not only adds flavor, but also makes the meat tender. In addition, the dietary fiber contained in the koji in soy sauce koji serves as food for the good bacteria in the intestines (such as lactic acid bacteria), helping to regulate the intestinal environment.
Soy sauce koji is full of good things. Once you have made soy sauce koji, it is delicious to mix it with chili bean paste or pickle shiso leaves. When using a recipe that does not call for koji, try using 1.3 to 1.5 times the amount of soy sauce koji instead of soy sauce, tasting as you go.
Soy sauce koji can be used in place of soy sauce, and the koji enhances the umami flavor and gives it a rich taste. The umami components of soybeans are strong, said to be 10 times stronger than that of salt koji. Because it is rich in umami components, you can use less seasoning, which also has the effect of reducing salt. Marinating meat in soy sauce koji not only adds flavor, but also makes the meat tender. In addition, the dietary fiber contained in the koji in soy sauce koji serves as food for the good bacteria in the intestines (such as lactic acid bacteria), helping to regulate the intestinal environment.
Soy sauce koji is full of good things. Once you have made soy sauce koji, it is delicious to mix it with chili bean paste or pickle shiso leaves. When using a recipe that does not call for koji, try using 1.3 to 1.5 times the amount of soy sauce koji instead of soy sauce, tasting as you go.
The possibilities for variation are endless! Try finding a soy sauce koji recipe that suits your mood, your condition, and your personal tastes that day.
◆ A word from Chami ◆
Soy sauce koji is a fermented seasoning that is even more delicious when it is made by fermenting the already delicious soy sauce and koji. There are endless ways to use it. Please feel free to incorporate it into your daily life.
With soy sauce koji, the possibilities for variation are endless, so it can be used in a variety of dishes. Being able to celebrate a special day with your family while incorporating healthy foods is a very enriching experience. Please try out various soy sauce koji recipes. Please look forward to the next installment of Chami's Kitchen ♪
◆ PROFILE ◆
Chami
I run fermentation and dim sum cooking classes at my home in Okayama Prefecture.
Using fermented koji seasoning, it's easy to make delicious dishes.
We offer dishes that will help keep your intestines and mind in good health.
Instagram: @botibotiiko
Using fermented koji seasoning, it's easy to make delicious dishes.
We offer dishes that will help keep your intestines and mind in good health.
Instagram: @botibotiiko
