We always want to incorporate things that are good for our bodies. How wonderful would it be if we could celebrate special occasions with delicious and healthy food?
At "Chami-san's Kitchen," Chami, who teaches fermentation and dim sum cooking classes at home, will teach us various seasonal recipes under the theme of "Fermentation x Celebration." This time, it's an advanced application using the shio koji we made last time! We'll introduce recipes for "Ginger Pork made with Shio Koji" and "Ajitama (Seasoned Egg) made with Shio Koji"! Both are packed with umami and delicious, and surprisingly easy to make!
Heat oil in a frying pan and cook the ginger pork. Sprinkle with a little pepper.
Once both sides are cooked and the meat changes color, pour in the ginger pork sauce.
A delightful sizzle rises, and a wonderful aroma fills the room. Be careful as it can burn easily if the heat is too high. Once it has simmered down a bit, it's done. It's so easy. Next, let's make seasoned eggs using shoyu koji.
Put 5 boiled eggs in a plastic bag. Add the shoyu koji, then knead the bag to coat the eggs evenly with the shoyu koji.
After marinating in the refrigerator overnight, it's ready. We recommend using soft-boiled eggs. Just one night in the refrigerator makes them taste as if they've been simmered. These seasoned eggs are packed with flavor, umami, and richness. They're perfect as a snack! Also great for those who don't like the sweetness of mirin.
A truly delicious ginger pork set meal is complete! The tender meat, rich in umami, pairs perfectly with white rice. It's great for everyday meals, of course, but it's also easy to make, making it perfect for entertaining guests.
Thanks to shoyu koji, the meat becomes tender, and the ginger pork is packed with umami. Koji has the effect of breaking down proteins, making the meat tender, and its umami components help reduce the amount of salt needed.
Even though the seasoned eggs only had shoyu koji mixed in, they taste as if they've been simmered. They would also be a great topping for ramen. Both are perfect for bento boxes.
Thanks to shoyu koji, the meat becomes tender, and the ginger pork is packed with umami. Koji has the effect of breaking down proteins, making the meat tender, and its umami components help reduce the amount of salt needed.
Even though the seasoned eggs only had shoyu koji mixed in, they taste as if they've been simmered. They would also be a great topping for ramen. Both are perfect for bento boxes.
For the shredded cabbage, drizzle with shoyu koji dressing. You can eat plenty of vegetables this way.
◆ About Shoyu Koji ◆
Shoyu koji can be used in place of soy sauce, and the effect of koji enhances its umami and richness. It is said to have a strong umami component from soybeans, even 10 times that of shio koji. Because it contains abundant umami components, the amount of seasoning can be reduced, also providing a salt-reducing effect. Marinating meat in shoyu koji not only seasons it but also tenderizes it. Furthermore, the dietary fiber contained in the koji of shoyu koji acts as food for beneficial bacteria (such as lactic acid bacteria) in the intestines, helping to regulate the intestinal environment.
Shoyu koji is full of benefits. Once you've made shoyu koji, it's also delicious mixed with chili bean paste or used to pickle shiso. When making recipes that don't use koji, try using shoyu koji at 1.3 to 1.5 times the amount of soy sauce, tasting as you go.
Shoyu koji can be used in place of soy sauce, and the effect of koji enhances its umami and richness. It is said to have a strong umami component from soybeans, even 10 times that of shio koji. Because it contains abundant umami components, the amount of seasoning can be reduced, also providing a salt-reducing effect. Marinating meat in shoyu koji not only seasons it but also tenderizes it. Furthermore, the dietary fiber contained in the koji of shoyu koji acts as food for beneficial bacteria (such as lactic acid bacteria) in the intestines, helping to regulate the intestinal environment.
Shoyu koji is full of benefits. Once you've made shoyu koji, it's also delicious mixed with chili bean paste or used to pickle shiso. When making recipes that don't use koji, try using shoyu koji at 1.3 to 1.5 times the amount of soy sauce, tasting as you go.
In any case, the possibilities are endless! Please try to find a shoyu koji recipe that suits your physical condition, mood, and personal taste.
◆ A word from Chami-san ◆
Shoyu koji is a fermented seasoning made by fermenting already delicious soy sauce and koji, making it even more delicious. Its uses are endless. Please feel free to incorporate it into your cooking.
With shoyu koji, the possibilities for arrangements are endless, and it seems like it will be useful in various dishes. Being able to celebrate special occasions with your family while incorporating healthy ingredients feels incredibly enriching. Please do try various shoyu koji recipes. Look forward to the next "Chami-san's Kitchen"!
◆ PROFILE ◆
Chami
I teach fermentation and dim sum cooking classes at my home in Okayama Prefecture.
I share recipes that are easy and delicious using koji fermented seasonings,
and help balance the gut and mind.
Instagram：＠botibotiiko
I share recipes that are easy and delicious using koji fermented seasonings,
and help balance the gut and mind.
Instagram：＠botibotiiko
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