Recipe: Tasty Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

Recipe: Tasty Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji Delicious, fresh and tasty.

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji. When combined with salt it also makes a great marinade that enhances flavor and tenderizes. Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami. Pre-made shio koji is available in the refrigerated section of most Japanese grocery stores in the West and is sold in Store in a re-sealable plastic bag or (non-reactive) glass or plastic container.

Shio-koji Salmon in Shio-koji Beurre Monte.

Tenderise your salmon and give it a mouthwatering mellow savoury/umami flavour with this grilled salmon recipe, which uses shio (salt) koji.

Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.

You can cook Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

1. It’s 3 slice of Raw salmon.

2. It’s 2 tbsp of Shio-koji (salt fermented rice malt).

3. You need 1/2 of Carrot.

4. You need 1/2 of Sweet onion (or regular onions).

5. It’s 1/4 of Red or yellow bell pepper.

6. Prepare 1 of Green onions or scallions.

7. It’s 1 of Katakuriko.

8. Prepare of Nanban sauce.

9. You need 200 ml of Dashi stock.

10. Prepare 2 1/2 tbsp of Soy sauce.

11. Prepare 3 tbsp of Mirin.

12. Prepare 2 tbsp of Vinegar.

13. It’s 1 of and 1/2 tablespoons Sugar.

Not only is it necessary in fermentation, but when combined with other ingredients, it can be used for flavoring, curing and/or preserving foods.

In a very large resealable plastic bag, coat the pork steaks with the shio koji.

Seal the bag, pressing out the air.

Set the bag in a baking dish and refrigerate overnight.

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji instructions

1. Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight..

2. Mince the green onions and thinly slice the rest of the vegetables..

3. Put a light layer of oil (not listed) in a pot, sauté the onions, then the carrots, and then the bell peppers until tender..

4. Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil..

5. Evenly coat the raw salmon (without removing the shio-koji) in katakuriko and fry in a pan with oil (about 4 tablespoons, not listed) until crisp..

6. Gently remove the excess oil from the salmon and put into a deep dish..

7. Add the heated Nanban sauce from Step 4 while still hot and its ready to serve..

8. Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely..

Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami and sweetness to make the food delicious.

The meat becomes soft after it is marinated with it.

It can help to add beautiful baked colour on the food when you use it for baking or frying to boost up your.

Shio Koji is a newly popular seasoning in Japan.

Balla and his cooks make koji in-house to use in pickled vegetables and to marinate whole chicken In The Chronicle's test kitchen and at home, we loved how koji adds a savory depth and sweetness.