Shio Kōji Pork Sauté
A typical use of Shio Kōji is to marinate meat or fish. Even 1 hour of marinating meat in Shio Kōji makes the meat tender and brings out better flavour. And you don't need a lot of it to marinate.Cook Time assumes the pork slices are cooked in 2 batches. Marinating Time is the minimum required for marinating thin pork steaks.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 pork steaks ((thin slices of about 70g / 2.5oz each, note 1))
- 2 tbsp Shio Koji ((10% of weight of pork, note 2))
- Pepper
- 1 tbsp oil
- Baby leaf salad
- Sliced radish
Instructions
- 1
Spread Shio Kōji on both sides of pork slices. Leave it for 1 hour (note 3).
- 2
Sprinkle pepper over the pork slices.
- 3
Add ½ tablespoon of oil to a non-stick frying pan (note 3). Heat over medium high heat.
- 4
Place 3 slices of pork in a pan (note 4). Cook for about 1-1½ minutes (note 5).
- 5
Turn pork slices over and cook further 30 seconds (note 5). Transfer the pork slices to a plate and loosely cover them with foil.
- 6
Clean the frying pan as there will be a lot of burnt Shio Kōji bits on the pan. Kitchen paper should remove the burnt bits if the non-stick pan is in good condition. If the burnt bits do not come off easily, quickly wash the pan and wipe.
- 7
Repeat the steps 3 to 5 for the second batch.
- 8
Place the salad on one side of the serving plates and scatter the radish slices over the salad.
- 9
Place two slices of sautéed pork next to the salad and serve while hot.