One Pan Cooking: Moist Shio-Koji "Roast" Pork
One Pan Cooking: Moist Shio-Koji "Roast" Pork

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, one pan cooking: moist shio-koji "roast" pork. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops.

One Pan Cooking: Moist Shio-Koji "Roast" Pork is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. One Pan Cooking: Moist Shio-Koji "Roast" Pork is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook one pan cooking: moist shio-koji "roast" pork using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
  1. Take 300 grams Pork belly (block)
  2. Prepare 2 tbsp Shio-koji (salt-fermented rice malt,
  3. Make ready 100 to 150 ml Sake
  4. Make ready 1 clove/knob each Garlic and ginger
  5. Take Side vegetables:
  6. Prepare 1 Green onion
  7. Make ready 1/2 Cucumber
  8. Make ready 1 Edamame, corn, and shiso leaves

I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to make koji rice to use for several experiments (i'm currently making miso and soy sauce, have made shio koji, and want to try. 肥丁手工坊 Beanpanda Cooking Diary. 脆皮燒肉 金黃外皮好酥脆 鹽麴醃不死鹹 Homemade Roasted Pork Belly (Shio Koji) Recipe. In this Japanese cuisine-inspired roast chicken recipe, shio koji seasoning is used to tenderise the chicken and enhance its flavour. A dish that is great for Christmas or a Sunday roast, the chicken is coated with shio koji and allowed to marinate overnight, giving the shio koji a chance to work its way. This juicy one-pan roast pork recipe is just what your family needs. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

Steps to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
  1. Rinse the pork belly and pat dry with paper towels.
  2. Put the meat and the shio-koji in a plastic bag and coat the meat well. Leave in the coldest part of your refrigerator for more than a day. (2 to 3 days is ideal to let the shio-koji penetrate the meat.)
  3. Wash the shio-koji off the pork and pat dry. Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat from the pan.
  4. Cook the meat while turning it several times, until it bounces back when you poke it with chopsticks, indicating it's cooked through. Add 100ml of sake, as well as the garlic and ginger.
  5. Cover the pan with a lid and let steam over low heat for about 10 minutes. Turn the meat to ensure it doesn't get burned. Add more sake if it boils off.
  6. When the meat looks like the photo, turn off the heat, cover with a lid and leave to cool as-is. I make it at night and leave it until the morning.
  7. Warm it up again before serving. Make sure the meat is cooked through properly.
  8. It's also delicious if you cook a few slices in mirin and/or soy sauce. This is for bentos.
  9. Here are some slices of the pork served plain and coated with soy sauce. I recommend serving it with finely julienned white leek ('white hair' leek) or julienned cucumber. It's also great as a rice bowl topping.
  10. To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
  11. I recommend using it in bentos. It is still tender and delicious when cold.

Roasting a pork roast straight from the refrigerator allows you to create a flavorful crust while keeping the center juicy. This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. Place a roasting rack in a large roasting pan; arrange pork on the roasting rack. We did some pork when the kids were little and usually bought chops, but at least we didn't overcook it. This is my go to for prok tenderloin.

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