Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, haddock marinated in shio-koji & amazake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Shio Koji Marinated Chicken Taste Test. Shio Koji marinated Chicken taste test is under way. We just finished making a fresh batch of Shio Koji and thought it would just make sense to marinate.
Haddock Marinated in Shio-Koji & Amazake is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Haddock Marinated in Shio-Koji & Amazake is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have haddock marinated in shio-koji & amazake using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Haddock Marinated in Shio-Koji & Amazake:
- Prepare 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
- Make ready 4 tbsp Sweet Shio Koji
Miso, soy sauce, sake, mirin - what do these all have in common? When combined with salt it also makes a great marinade that enhances flavor and tenderizes. You can use shio koji to marinade meats, make pickles, flavor your vegetables or use it as a salt substitute. In a recipe that calls for one teaspoon Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)!
Instructions to make Haddock Marinated in Shio-Koji & Amazake:
- Place the fish on a thick paper towel. Coat both sides with shio-koji, put it in a storage bag and brine in the refrigerator from 24 hours until 2 or 3 days.
- Here it is after marinating for 2 days. The fish has become plump, firm, and shiny.
- Since shio-koji burns easily, pat off of both sides with a paper towel.
- Place a sheet of parchment paper in the frying pan. Place the fish with the skin side down, set the heat to medium, cover with a lid, and steam the fish for 1 minute. Then turn down the heat to low.
- Steam-fry the fish for 2 minutes over low heat. When it has become nicely browned, flip it over and steam-fry the other side for 2 minutes.
- Garnish with Vinegared Lotus Root. - - https://cookpad.com/us/recipes/154390-pickled-lotus-root
Because it is a fermented ingredient, shio koji is known for. Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami. The simplest way to use shio koji is as a marinade. It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer. Koji comes as shio-koji - prepared salt koji or koji sauce - left and center; and as rice koji, right, to make salt koji at home.
So that is going to wrap it up with this exceptional food haddock marinated in shio-koji & amazake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
