Japanese flavor and vegetarian-friendly, Shio-koji recipes! Mushroom pasta and grilled prawn season

Here are two, simple to cook recipes using our almighty traditional seasoning, Shio-koji (for your reference, the first one is https://www.foryourmedia.com/post/grilled-salmon-seasoned-with-shio-koji-salted-rice-malt).

First, let us introduce a Japanese flavor pasta recipe, using aromatic mushrooms with Shio-koji. It is quite simple to cook without failure by anyone, however, you are expected to be addicted to this recipe.


Mushroom Pasta with Shio-koji


Ingredients (serving for four persons)


Your favorite pasta - 360-400 g

Your favorite mushrooms - 4 packs/ about 400 g (a combination of fragrant and different kinds of mushrooms is recommended) (the bottom les)

Shio-koji - two tablespoons (the bottom right)

Olive oil – three tablespoons



Shio-koji

Direction


Step 1. Preliminary preparation


  1. Cut or tear all mushrooms to a suitable size, but not too small.

2. Put all cut mushrooms into a heat-resistant bowl.

3. Put the bowl into a microwave and heat them up (3 minutes at 1000w).

4. Take the bowl out, add two tablespoons of Shio-koji and marinate well.


5. Put marinated mushrooms into a plastic bag with zip, and leave it in the refrigerator for 5-6 hours (it is ok for you to let it rest 2-3 days in the refrigerator. It won’t be salty at all).

Step 2. Cooking


  1. Start boiling water in a pot for pasta.

  2. Heat the olive oil on a pan (with garlic as you prefer).

  3. Take the mushrooms out, put them all into the pan, heat them up, then stop heating. Better to pour one ladle of hot water from a pot into the pan.



4. Put pasta into a pot and boil them accordingly (ex. 3 minutes for thin pasta, Barilla Spaghettini No. 3 – 1.4mm).


  1. After boiling the pasta, drain and put the pasta into the pan, and mix together with mushroom sauce.


  1. Let’s dish up!


  • The mushrooms seasoned with Shio-koji itself can be a fantastic side dish (the bottom left). Or mixing with salad, stir-frying with eggs or Udon (one kind of Japanese noodle) is also yummy (the bottom right). Make a lot, store in the refrigerator (for 3-4 days in Malaysia), then you can apply it to any kinds of dishes!



Grilled Prawn seasoned with Shio-koji

Shio-koji works well to draw the Umami flavor out, even drawing taste from the prawn and helping tenderize properly. The enhanced taste of prawns will absolutely make prawn lovers happier! Also with simple materials, these are super simple to cook, why don’t you try it!


Ingredients (serving for two-four persons)


Fresh prawn - 20 (Live prawns are preferable. *Put ice cubes to let them sleep for easy cooking.)




Shio-koji – 150-200ml (up to the size of prawns. It won’t be salty even if you pour it too much.)

Skewers – 20 sticks


Direction

Step 1. Preliminary preparation


  1. Wash prawns well.

  2. Cut rostrum and antennule off with kitchen scissors (Be careful not to hurt your hands with rostrum).


This shows after cutting the rostrum and antennule off.


Skewer the prawns from head side to the tale to prevent it from curling.


Place all prawns on a tray, pour Shio-koji evenly and leave them for 20 minutes at room temperature.




Step 2. Cook in the oven


  1. Preheat the oven to 180-200℃ (depending on the oven).

  2. Place foil on the oven tray.

  3. Put marinated prawns on the foil, put the tray into the oven (the middle rack), and start grilling one side first.

4. As the scent of shells burning comes out (6-8 minutes later, up to your oven), take the tray out, and turn prawns over. Put the tray back into the oven and grill the other side for 2-3 minutes. Please note not to cook too much, otherwise, all juice of prawns will run out and the prawn meat will tighten too much.


Step 3. Dish up


Let’s serve on your favorite dish!

・Grilled prawns marinated with natural sea salt instead of Shio-koji, the taste is also nice. Although the cooking process is the same, taste, flavor, and texture are very different. It’s interesting to try comparative experiments using both Shio-koji and sea salt.


Salt version


Ingredients (serving for two-four persons)


Fresh prawn - 20 (Live prawns are preferable. *Put ice cubes to let them sleep for easy cooking.)

Sea salt – two tablespoons

Skewers – 20 sticks


Direction


Step 1. Preliminary preparation


  1. Wash prawns well.

  2. Cut rostrum and antennule off with kitchen scissors (Be careful with rostrum).

  3. Skewer the prawns from the head side to the tail to prevent them from curling.


Step 2. Cook in the oven


  1. Preheat the oven to 200-220℃ (depending on the oven).

  2. Place foil on the oven tray, put the skewered prawns on the foil, and sprinkle sea salt onto the prawns (unlike marinating with Shio-koji, there is no need to leave them).

  3. Put the tray into the oven (the upper rack), and start grilling one side first.


As the scent of shells burning comes out (6-8 minutes later, up to your oven), take the tray out, and turn prawns over. Put the tray back into the oven and grill the other side for 2 minutes. Please note not to cook too much, otherwise all juice of prawns will run out and the prawn meats will tighten too much.

  1. Let’s dish up!