Shio Koji Salmon

This is the one of the most popular Shio Koji recipes and tastes amazing. We get a lot of compliments from our customers. 👏👏👏

Materials:
- Salmon
- Shio Koji (10% of salmon weight*)
- Oil for cooking
*From our experience, when Shio Koji is lightly covered all around, this will be close to 10% of the material weight.

1. Apply Shio Koji to entire surface of salmon.
2. Wrap it tightly in plastic wrap.
3. Keep it in the refrigerator for 30min to 1 day.
4. Apply the oil on the pan and set it medium heat. Cook skin side first.
5. When the skin is lightly charred, flip it.
6. Close the cover and cook it through with low heat.

Note: Excess Shio Koji can burn easily. You can wipe it off before cooking it to avoid excessive charring.

Shio Koji Salmon

Shio Koji Salmon1

Shio Koji Salmon2

Shio Koji Salmon3

Shio Koji Salmon4

Shio Koji Salmon5

参照: 知識ゼロからの塩麹・しょうゆ麹入門

Read more

Shio Koji Lemon Dressing

Shio Koji Lemon Dressing

How to make Shio Koji

How to make Shio Koji

Shio Koji pickled cucumber

Shio Koji pickled cucumber

Comments

Be the first to comment.
All comments are moderated before being published.