Sunday, July 3, 2011

Shio-koji ("salt-koji") meat on Santa Maria BBQ Grill

Shio-koji makes a wonderful marinade for meat, fish, etc.
You can use it as is or mix with other ingredients.

For pork, I simply marinated it in straight shio-koji. For 1 pound of pork butt, I cut it into about 1" cubes and mixed in 2 tablespoons of shio-koji. Meat was marinated overnight.

For chicken, this time, I tried chicken breast to see how it will turn out. I made lemon-basil-shio-koji marinade. 1T shio koji, 1T olive oil, 1/2T soy sauce, 1T lemon juice, 1T minced basil leaves with a pinch of black pepper were whisked together and a large piece (almost 1 pound) of chicken breast was marinated in it overnight.

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They were grilled over mesquite charcoal on our Santa Maria BBQ Grill. We also grilled some eryingi mushrooms. We intentionally didn't season the mushrooms at all...they soak up the mesquite aroma so nicely and taste so natural this way.

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Wow...shio-koji marinated pork and chicken were both amazing. I served them with some condiments including avocado & yuzu-kosho dip.