Easiest Way to Prepare Appetizing Potato Kimpira Using Shio-Koji

Easiest Way to Prepare Appetizing Potato Kimpira Using Shio-Koji Delicious, fresh and tasty.

Potato Kimpira Using Shio-Koji. Great recipe for Potato Kimpira Using Shio-Koji. I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty. The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

Most Asian grocery stores sell rectangular Konnyaku blocks.

I use it to make this Kimpira, and every time I cook this dish, I think about my grandmother.

You can just slice Konnyaku block, but I twist the slices to make them look pretty just like my mother, my grandmother's daughter, used to do..

You can have Potato Kimpira Using Shio-Koji using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Potato Kimpira Using Shio-Koji

1. Prepare 1 of Potato (large).

2. It’s 1 tbsp of Shio-koji (salted rice malt).

3. Prepare 1 tsp of Sugar.

4. Prepare 1 pinch of Coarsely ground black pepper.

5. Prepare 1 tsp of Cooking oil.

This dish is something I like to whip up especially on a busy day.

While marinating the salmon in shio-koji, I I can prepare all the other ingredients, then just pile them up and let the donabe do all the work.

I love the slightly caramelized sweet potato in the bottom, while the salmon is perfectly cooked medium-rare (or you can cook it longer if you like the salmon to be well-done).

This dish is something I like to whip up especially on a busy day.

Potato Kimpira Using Shio-Koji step by step

1. Slice the potato into sticks of desired thickness, and soak in water for 10 minutes..

2. Strain excess water from the potato sticks, heat the oil in a pan, and sauté on medium heat..

3. Reduce the heat to low flame, cover with a lid, and steam. Or, if you prefer, you can avoid this step by heating the potato sticks in the microwave before sautéing them..

4. Add shio-koji, sugar, and coarsely ground black pepper, and briskly sauté on medium heat, then its ready to serve..

While marinating the salmon in shio-koji, I I can prepare all the other ingredients, then just pile them up and let the donabe do all the work.

I love the slightly caramelized sweet potato in the bottom, while the salmon is perfectly cooked medium-rare (or you can cook it longer if you like the salmon to be well-done).

Shio koji is primarily used as a marinade for poultry, meat, and seafood.

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.

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