How to Blends Appetizing Potato Kimpira Using Shio-Koji

How to Blends Appetizing Potato Kimpira Using Shio-Koji Delicious, fresh and tasty.

Potato Kimpira Using Shio-Koji. Great recipe for Potato Kimpira Using Shio-Koji. I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty. The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

Heat an unoiled frying pan over low heat.

Shio koji is primarily used as a marinade for poultry, meat, and seafood.

It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma.

You can cook Potato Kimpira Using Shio-Koji using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Potato Kimpira Using Shio-Koji

1. It’s 1 of Potato (large).

2. You need 1 tbsp of Shio-koji (salted rice malt).

3. Prepare 1 tsp of Sugar.

4. You need 1 pinch of Coarsely ground black pepper.

5. Prepare 1 tsp of Cooking oil.

As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory. [Photograph: Vicky Wasik] Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma.

Rich in protease and amylase enzymes that can break down.

We made the Shio Koji and then Shio Koji Chicken.

Had the chicken on Christmas Day in Cooktown, far north QLD (very hot at Christmas!), and served it with potato salad made using the kewpie mayo recipe from your site, plus a salad with the sesame seed dressing, and some pineapple cilantro sauerkraut!

Potato Kimpira Using Shio-Koji step by step

1. Slice the potato into sticks of desired thickness, and soak in water for 10 minutes..

2. Strain excess water from the potato sticks, heat the oil in a pan, and sauté on medium heat..

3. Reduce the heat to low flame, cover with a lid, and steam. Or, if you prefer, you can avoid this step by heating the potato sticks in the microwave before sautéing them..

4. Add shio-koji, sugar, and coarsely ground black pepper, and briskly sauté on medium heat, then its ready to serve..

Shio-koji Salmon over Butter Sweet Potatoes.

Shio-Koji Sake to Satsuma-Imo no Mushi-Yaki.

This dish is something I like to whip up especially on a busy day.

While marinating the salmon in shio-koji, I I can prepare all the other ingredients, then just pile them up and let the donabe do all the work.

I love the slightly caramelized sweet potato.