Pancit is a beloved Filipino noodle dish. It’s right up there with adobo and sisig. There are many versions of it, and this Pancit Bihon is one of my favorites. It’s a one pot wonder filled with tempting goodies like Chinese sausage, shrimp, chicken, pork read more
It may sound incredible that you can make some of the best salmon you’ve ever had with just TWO ingredients, but it’s true. Simple, fast, and fool proof, Shio Koji salmon uses a traditional Japanese method that creates deeply flavorful and moist salmon with just a few minutes of hands-on prep. Salmon is rich with Omega-3’s that are essential to heart health and this recipe helps you get it on the table with a minimum of fuss, so let’s get into it.
What is Shio Koji?
A favorite seasoning for Japanese home cooks, shio koji is made from rice inoculated with a harmless mold. (Mold also being a key ingredient in lots of yummy things from dry aged steaks to wine!) It is used to marinate and tenderize meat, and provides rich savory umami goodness. You can easily make your own shio koji at home, and I show you how here. It is also readily available online and in Asian markets that specialize in Japanese ingredients.
Making Shio Koji Salmon
I like to use a skin on salmon fillet for this, and I start by cutting the salmon into equal portions. This isn’t so much a recipe as a method. Each serving of salmon (about 5-6 ounces) needs 1 Tablespoon of shio koji. I bought a package of salmon, which was about a pound, so I cut it into 3 servings. If you want a larger serving of salmon for each person, I suggest giving two smaller pieces rather than one large piece of fish. This will allow the shio koji to penetrate the fish evenly and fully.
The salmon should marinate in the shio koji for at least 6 hours. I like to leave it overnight for the most flavor. Plus it’s nice to start the day knowing your dinner is pretty much already taken care of! When you are ready to cook the salmon, make sure you take off an excess shio koji as it easily burns. I use my hands but you can use a paper towel if you prefer.
Broil the salmon for 6-8 minutes. You do not need to flip the salmon. Keep a close eye on it; I like it to get a good char in places but you don’t want it too burnt.
I like to serve Shio Koji Salmon with a simple green veggie like Sesame Green Beans or Japanese Style Spinach for an easy, healthful, and delicious meal. Try it and let me know what you think by commenting on the recipe below. And don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!
- 1 lb skin-on salmon fillet
- 3 Tablespoons Shio Koji
- Cut the salmon into 3 equal pieces. Pat dry with a paper towel and place the pieces of salmon into a storage container.
- Pour the shio koji over the salmon and gently coat the salmon with the shio koji.
- Cover and refrigerate the salmon overnight or at least 6 hours. The longer you marinate the salmon the more flavor will be absorbed.
- Move the oven rack to the second shelf from the top (about 8 inches from the heat source) and set the broiler to high.
- Line a baking sheet with aluminum foil and spray with a little oil (to keep the skin from sticking).
- Using your hands, wipe off the excess shio koji from the salmon and place the salmon skin side down on the baking sheet.
- Broil the salmon for 6-8 minutes. Keep an eye on it. It will get very caramelized. (You can put some foil on top or move it down another shelf if you think it’s getting too charred).
- I like salmon to be just cooked on the inside. If you prefer well done salmon, tip the pieces over to the side and continue cooking for another 2-3 minutes.
- Transfer the shio koji salmon to a plate, garnish with some lemon wedges and serve.
Keywords: salmon, marinate, healthy, japanese, seafood
July and August in Japan (and really almost everywhere) can be incredibly hot and humid. So instead of steaming hot bowls of noodle soups, they turn to cold noodles, including this hiyashi chuka, a vibrantly colorful cold ramen noodle bowl. Hiyashi Chuka translates to “chilled Chinese”, read more
One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s how this Green Curry Tofu was born. I kept everything people love about the original, and swapped in crispy tofu for the shrimp. And for this version, I also use a commercial green curry paste which makes this a totally doable weeknight meal. Quick, easy, and delicious. Let’s do this!
Prepping the Green Curry Tofu Veggies
I start by getting the sweet potatoes ready. These soft sweet nuggets are a perfect contrast to the spicy curry sauce.
Then I boil them for 6-8 minutes until tender. You want them tender but not fall apart mush.
While the sweet potatoes are cooking, I get the veggies and tofu ready. I like the contrast of shapes when cutting my veggies so I’m using a couple of different styles. It’s totally not necessary but you should try to keep them roughly the same size.
It’s important to get a nice golden crust on the tofu. It adds a lot of texture and flavor to the dish. Use a non-stick skillet because tofu has a lot of moisture and that moisture loves to grab onto the surface of the skillet. If you use a regular stainless skillet, you will hate yourself as you struggle to keep the crust from adhering to the pan. It’s not impossible, but you will need to heat the pan for a long time and use a lot more oil. Do yourself a favor a use a non-stick skillet or a well seasoned cast iron pan.
Cooking Green Curry Tofu
Now that the veggies are prepped and the tofu has been fried, it comes together really quickly.
The secret to the lusciousness of restaurant curries is coconut cream. Now’s not the time to fall into the low fat trap. At least use full fat coconut milk rather than the watery light versions. Coconut fat is good for you and it is essential to create a rich and creamy curry. If you’re ultra concerned, eat a little less and save some for your next meal!
Because this is a vegetarian (and vegan) dish, we’re not using the traditional fish sauce. However, it’s important to give the dish that deep, salty, earthy flavor that fish sauce imparts. Today we’re mimicking that flavor with soy sauce and miso. Used in combination, you get a similar umami goodness. You can also experiment with coconut aminos and a little salt with good results.
One the veggies are added, lower the heat to medium and cover the pot with a lid. Cook for 4-5 minutes until the eggplant has softened, stirring the pan occasionally.
I like to garnish this with fresh herbs and serve with rice to scoop up all the luscious sauce. A fresh squeeze of lime is nice too!
Can’t get enough curry? Try:
I hope you love this easy, weeknight Green Curry Tofu. Please take a moment to rate and comment on the recipe, and you can show off your food pics by tagging us @funkyasiankitchen, we love hearing from you!
- 4 Tablespoons Oil
- 1 Block Firm Tofu
- ½ large yellow onion, sliced
- 2 cloves large garlic
- 1 Tablespoon peeled and minced ginger
- 1–2 thai bird chilies (optional for those who really like extra spicy foods)
- 3 ounces baby spinach
- 1 Chinese eggplant, cut into bite sized pieces
- 1 small sweet potato
- 1 handful cilantro or basil
- 2 oz green curry paste (I used ½ 4 oz maesri brand can)
- 10 fl oz coconut cream
- ½ Tablespoon Miso
- ½ Tablespoon Soy sauce or Coconut Aminos
- Salt and Ground Black Pepper to Taste
- Hot rice
- Limes Wedges
- Peel and trim the sweet potatoes.
- Dice the sweet potatoes into 1” pieces.
- Place the sweet potatoes into a small pot and cover with 3 cups of water.
- Place the pot on the stove and bring the water to a boil over high heat.
- Lower the heat to medium and cook for 6-8 minutes until tender but not falling apart. Drain the potatoes and set aside.
- While the sweet potatoes are cooking, open the tofu package and then cut the tofu into small 1 ½“ pieces.
- Set the tofu on a plate lined with a couple pieces of paper towel. Cover the tofu with some more paper towels (you can also use a clean kitchen towel) and gently press down on it to remove excess water.
- Heat a large 12” non-stick frying pan over medium heat for several minutes and then add 3 Tablespoons of the oil.
- Place the tofu in one layer and let it cook undisturbed for 3-5 minutes until the bottom is crisp and browned.
- Using a spatula, flip the pieces of tofu over and cook the other side for another 3-5 minutes until also crispy and browned. Take the tofu out of the pan and set aside.
- Return the unwashed pan to the stove. Turn the heat to medium high.
- Add the remaining 1 Tablespoon of oil and the onions. Stir fry for 2-3 minutes.
- Add the ginger, garlic, and curry paste. Stir-fry for 30 seconds until fragrant.
- Add the eggplant, sweet potatoes, coconut milk, miso paste, and soy sauce to the pan.
- Bring the pan to a simmer, stirring to melt the miso into the sauce. Then, lower heat to medium and cover the pot with a lid. Cook for 4-5 minutes until the eggplant has softened, stirring the pan occasionally.
- Add the tofu, stir and cover. Lower heat to a medium low and cook for an additional 2 minutes until the tofu is hot.
- Taste and adjust seasoning with a little salt and ground pepper as needed.
- Add the spinach and stir to wilt. Garnish with some cilantro or basil sprigs.
- Serve the Green Curry Tofu immediately with hot rice and lime wedges.
Keywords: green curry, tofu, thai, spicy, coconut, sweet potato, vegan