Saturday, March 10, 2012

Shio-koji Kurobuta Nao-kogi

Shio-koji does great marinade for meat. You don't need any other spice or seasoning. I like to marinade thinly-sliced kurobuta pork (shabu shabu slice) in shio-koji for a few hours, then just saute it. It's like simple pul-kogi, my version, so I call it NAOKO'S SHIO-KOJI NAO-KOGI:-)

Shio-koji Nao-kogi with Pea tendrils

10 oz kurobuta pork (shabu shabu slice)
1T shio-koji
some olive oil
1 clove garlic, thinly-sliced
10 oz pea tendrils
some soy sauce (I use donabe-smoked soy sauce)
some la-yu (optional)

1. Marinade pork slices in shio-koji in a resealable plastic bag in refrigerator for a few hours.
2. Heat a small amount of olive oil in a saute pan. Saute garlic until aromatic over medium-high. Add pea tendrils and saute until wilted. Transfer to a plate.
3. In the same pan, heat a small amount of olive oil and saute the marinated pork over medium-heat until cooked through.
4. Drizzle a small amount of soy sauce over the pea tendrils and mound the cooked pork over them. Drizzle some la-yu.

The meat becomes super tender and so rich in umami flavor. Another shio-koji magic.