Recipe: Sautéed buri (yellowtail) marinated in shio-kouji
Enhance a dish’s flavor with shio-kouji.
Shio-kouji has a long history as a method for enhancing a dish’s flavor. It has recently come back into fashion, no doubt due to it’s versatility – it adds umami to just about anything. Shio-kouji makes an excellent marinade for fish (cod or salmon) pork, chicken or even vegetables. Here, we’re using it to marinade yellowtail, but as we’re coming into spring, a good alternative would be Spanish mackerel.
- 300 g kome-kouji
- 90 g salt
- 2 slices of yellowtail (about 100g per slice)
- 3 tablespoons shio-kouji
- 1 teaspoon vegetable oil
- Pickled ginger (garnish)
Prepare the shio-kouji 1 – 2 weeks ahead of time. Add 90 grams of salt to 300 grams of kome-kouji (rice kouji – essentially rice to which the kouji spores have been attached). Mix well then place in a container with enough water to cover the rice. Leave the container out of the fridge, stirring once a day.
Method (Sautéed yellowtail)
Remove any extra moisture from both sides of the yellow tail with kitchen paper. Next, place the fish in a clean plastic bag and coat with the shio-kouji. Leave it in the fridge overnight (or for a minimum of 3 – 4 hours).