Recipe by Mog Mog Kitchen
These Salt Koji Marinated Mushrooms are a simple and unique side dish that is sure to impress your dinner guests!
This recipe will teach you how to use koji, an essential Japanese ingredient, in an everyday meal. It will use koji in the form of shio koji, literally translating to “salt koji”. Shio koji is a great way to quickly add a unique twist to this mushroom dish!
Koji is a traditional Japanese fermenting microorganism with a distinct umami flavor. You have likely tried it before because it is an ingredient in many classic and internationally famous Japanese condiments and products. These are foundational in Japanese cooking and include miso, soy sauce, and sake! You can imagine how many Japanese dishes use these products and why koji has been an essential ingredient in Japanese cooking for hundreds of years!
As it is rich in enzymes, koji also has many health benefits that Japanese people credit to overall well-being. It is even credited as a beauty-enhancing ingredient! The enzymes in koji contain many benefits that help promote gut health, aid with digestion, and overall help greater absorption of dish’s nutritional content.
In addition to these many health benefits, koji has traditionally been used by Japanese people to enhance flavors in dishes. The taste of koji is intricate, ranging from salty to sweet to savory. It is multifaceted and flexible to use, making it the perfect ingredient to keep on hand in your kitchen cabinet!
You only need two ingredients for this fast and satisfying dish! Feel free to substitute the mushrooms for other vegetables or proteins you have on hand. Shio koji is incredibly versatile and pairs well with many ingredients. You will be amazed by how it brings out the best flavors!
Ingredients:
- Fresh mushrooms (Any kind of mushroom is OK.)
- 1-1.5 tbsp of shio koji* per 100 g of mushrooms
Instructions:
1. Prepare a pan and boil water. Slice the mushrooms.
2. Cook mushrooms for 1.5 mins. Then drain the excess water.
3. Prepare a clean food container. Mix the mushrooms and salt koji together.
4. When it cools, store in the fridge. It lasts for 5 days.
* Available in our Creative Beginnings: Redefining "Wa" Care Package
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!
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