As the weather finally starts to cool down a bit, we can look forward to spending time in the kitchen again and working on some comfort foods. This Stuffed Cabbage dish is a great project to tackle this weekend. Like Hambagu and Corn Potage, this read more
There may not be a more crowd pleasing, popular dessert than cheesecake, and this Japanese Cheesecake is next level. It’s melt in your mouth delicious; part cheesecake and part soufflé. All the creamy tang of cheesecake, lightened with the airy cloudlike texture of a soufflé. 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
Sweetened red bean paste, or Tsubuan, is probably one of Japan’s most recognized sweet flavors. It’s used in mochi, ice cream, and pastries. It’s even delightful just spread on toast. You can find tsubuan in Asian markets, but it’s so much better when made from read more
It’s time we settled the old Hellman’s vs Miracle Whip debate once and for all; Japanese mayo is the best mayo hands down. Richer, thicker, and with more yolky goodness than its American counterparts, it is essential to this Roasted Sesame Dressing. (And this Potato Salad too!) Japanese mayo has a mild, sweet tang from rice vinegar, and its thickness makes it a perfect addition to dips (try it with Fried Chicken) and dressings. You can find it in the international aisle of well stocked grocery stores, or in Asian markets and online. Kewpie brand is the original but there are a bunch of knock offs that taste identical.
Once you have the world’s best mayo, you can make a batch of this Roasted Sesame Dressing and use it enhance everything from simple salads, coleslaw, or use it as a dip for veggies. All kidding aside though, you don’t have to go out and buy another mayonnaise. This dressing has so much flavor that using what you have in the fridge is just fine.
Making Roasted Sesame Dressing
This roasted dressing is what I would equate to Japan’s version of Ranch dressing. It’s everywhere and every salad dressing/sauce brand has their own version. It’s creamy, deeply sesame flavored, and goes with so many more things besides salad. Like ranch, you can use it as a dip for all kinds of fried goodies, top it on some grilled veggies, or use it to baste simple roast chicken. And it has so much more flavor! Move over ranch, a new player is here.
Whipping up this dressing couldn’t be more simple. It gets its depth of flavor from freshly roasted sesame seeds, and pantry essentials like rice vinegar, soy sauce, and sesame oil. I start by toasting the sesame seeds, even if they are already roasted. (If you can get your hands on raw unhulled sesame seeds, it’s even better.) Nothing beats the flavor and fragrance of freshly toasted seeds. This takes just a few minutes.
Roasted Sesame Dressing keeps well for a week. Just keep it in the fridge and give it a stir before you drizzle in on salads, veggies, even sandwiches.
Try this easy dressing and let me know what you think. Rate and comment on the recipe and tag us in your pics @funkyasiankitchen, we love hearing from you!
- ¼ cup toasted sesame seeds
- ⅓ cup japanese mayonnaise
- 1 Tablespoon sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce*
- 2 teaspoons toasted sesame oil
- 1 large clove garlic finely minced
- Place the sesame seeds in a small dry skillet over medium heat.
- Lightly toast them for 3-5 minutes until they are a golden color and fragrant.
- Place them in a mortar and grind them coarsely. (Alternatively, you can also place the sesame seeds in a heavy duty plastic zip top bag, squeeze out all of the air, and crush the seeds by using a rolling pin until you have the right ground texture.)
- Brush the sesame seeds out of the mortar and into a bowl.
- Add the mayonnaise, sugar, rice vinegar, soy sauce, sesame oil, and garlic. Mix well.
- Refrigerate until ready to use. Roasted Sesame Dressing keeps well for a week. Stir before using.
*to make this gluten free be sure to use a GF soy sauce
*use a vegan mayonnaise to make a vegan friendly version
*if you can find unhulled sesame seeds, you are such a lucky person and I envy you! Toast the sesame seeds exactly the same way but for several minutes longer until they are a medium golden color. They should be very fragrant. Turn the heat down a little if you see the sesame seeds getting too dark.
Keywords: dressing, salads, healthy, japanese, summer, sesame