How to Cook Yummy Shio-Koji Roast Pork

How to Cook Yummy Shio-Koji Roast Pork Delicious, fresh and tasty.

Shio-Koji Roast Pork. Shio-koji brings out the natural umami in food, so I tried making a simple 'roast' pork with it. It was more delicious than I imagined, so I think I'n becoming an even bigger shio-koji fan now. Even the fat is amazingly tasty.

Place the pork on a rack set inside a baking sheet, then cook it in the.

Remove the pork from the marinade; scrape off any excess.

In a cast-iron skillet, heat the oil until shimmering.

You can have Shio-Koji Roast Pork using 2 ingredients and 7 steps. Here is how you cook it.

Ingredients of Shio-Koji Roast Pork

1. Prepare 4 of Pork (cutlet).

2. It’s 4 tbsp of Shio-koji.

Add the pork steaks and cook over moderately high heat.

Place the pork belly in a roasting pan and cover with any marinade.

Pork cutlets marinated in shio-koji are delicious, so I wondered if I could make roast pork in that way too.

I tried adding all kinds of things besides garlic to the shio-koji, like gochujang or ginger, but just garlic tasted the best.

Shio-Koji Roast Pork instructions

1. Remove the sinews from the meat and use a knife to insert shallow cuts into the white edges on both sides..

2. In a tray, add 2 tablespoons of shio-koji, then cover with a sheet of gauze. Place the meat on the gauze. Cover the meat with another sheet of gauze and add another 2 tablespoons of shio-koji on top..

3. Allow to marinade for 15 to 20 minutes, then cook. It burns easily, so cook on high heat while keeping away from the flames..

4. A reader showed me a good way to cook this. Please try it. Check out steps 5 and 6..

5. Cook on high heat for 2 to 3 minutes, enough to slightly turn golden brown. Then reduce to low heat and cook for 3 minutes. Then turn off the heat and let cook with the remaining heat..

6. Letting the meat cook in the leftover heat keeps the meat juicy. This is what I was told, so Im citing it here..

7. I used pork belly for yakiniku. Its thinner than cutlet meat so you only need to marinate for 15 minutes. It's softer and easier to eat than sirloin..

Please use the roasting time as a guideline.

It will differ depending on your own and the size of the meat.

Using a paper towel, gently wipe away excess bits of shio koji from the fat cap side of the roast.

Shio Koji is both salty and sweet.

It's wonderful on meat and with vegetables, so we will use it in both places.