How to Cook Tasty Marinated Tomato with Shio-koji

How to Cook Tasty Marinated Tomato with Shio-koji Delicious, fresh and tasty.

Marinated Tomato with Shio-koji. Great recipe for Marinated Tomato with Shio-koji. I marinated a whole cooked tomato in Shio-koji. The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish.

He particularly likes to marinate hearty vegetables like eggplant, mushrooms, broccoli, and cabbage with shio. [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.

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 Marinated Tomato with Shio-koji using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Marinated Tomato with Shio-koji

1. It’s of Shio-koji tomato.

2. Prepare 4 small of Tomato.

3. Prepare 1 of 1/2- tablespoons Shio-koji.

4. Prepare 1 of Olive oil.

5. You need 1 of Black pepper.

As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.

Once you are done making a fresh batch of Shiokoji store it in the refrigerator for freshness.

Storing Shio-koji in the refrigerator stretches its shelf life to easily half a year.

Mark the day you made it so that you can remember after months of continued use in your favorite dishes using salted rice malt as marinade.

Marinated Tomato with Shio-koji instructions

1. How to peel the skin A: For smaller amounts: Insert a fork on the stem side of the tomato and rotate over the gas stove. Wait until the skin breaks (its OK if the skin has slight burns). It should take about 20 seconds..

2. How to peel the skin B: Cut out the entire stem area and place the tomatoes in plenty of boiling water for 15~30 seconds. Strain the tomatoes once the skin breaks..

3. After youve peeled the skin off with either method from Step 1 or 2, immediately peel the tomato under running or ice cold water..

4. Put the tomato from Step 3 into a freezer bag and add the Shio-koji. Leave in the refrigerator for about 1/2 day to a whole day..

5. Plating: For people who dont like the Shio-koji left on the tomato, wipe off the salt and cut into rounds (4 slices) and stack the slices into original shape. Drizzle olive oil from the top..

I divided my development into recipes using shio koji as a marinade and recipes involving culturing koji directly on foods.

I started by cooking different meats and fish marinated in various brands of store-bought shio koji.

Many of the store-bought brands of shio koji tasted like they were full of fillers—sugar, mirin, sake.

You can use shio koji to marinate meats, make pickles, flavor your vegetables or use it as a salt substitute.

Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)!