I will introduce a Japanese magical seasoning today.
I use it when I marinade chicken or fish, pickle vegetables.
I like to use it for any recipes that call for consomme bouillon. It is a good replacement.
Shio Koji !!
Shio koji is a rice malt that has been fermented with salt.
This fermented koji marinade will bring out the best flavors from food! It's called magical sauce by some Japanese people! It's becoming a staple seasoning in Japan.
It contain a lot of enzymes that breaks down the starches and proteins in food into sugars ans amino acids.
It's nutritious and good for digestive system.
You can get this at any Japanese grocery stores or I saw it at Whole Foods Market the other day.
It's called "Umami Enhancer".
I brought a pack of shio koji when I visited my friend, Ally last year. She loves to cook, so I thought she would enjoy this seasoning. She explains well about shio koji on her blog. She is a great food blogger!
Please see her blog post, "Ingredient Spotlight: Shio Koji". She is also showing how to use it.
I will try to introduce more recipes with this shio koji on this blog:)
Creamy Corn Chowder
1 Chicken breast
2 Potatoes, big
1 Canned sweet corn
400ml Soy milk
1 tbs Shio Kouji
1. Cut chicken, potatoes, onions, carrot into small pieces.
2. Place corn in a FP and mix until smooth. Set aside.
3. Heat butter in a pot and cook the chicken and the vegetables. Add shio koji
4. Turn off the heat and mix flour until you don't see any powder.
5. Add the corn, soy milk and water. Turn on the heat. Cook over medium-low heat until thick.
6. Add salt. pepper to taste. You could add more shio koji. But if you do, add tsp at a time.
Making pie tops.
Follow the instruction on a package of frozen pie sheet.
Cut as shown to make rabbit.
Poke holes and brush mixed egg.