Absolutely fluffy salt koji grilled salmon I様

When it comes to high-quality protein, eggs and salmon! They are essential on the dining table every day☺️

If you soak fresh salmon in salt koji, it will become fluffy, and the umami of the salmon will be greatly enhanced, while the sweetness of the salmon will be brought out by the salt koji.

Ahh, I'm sweating from my mouth while writing..

However, I found it difficult to cook with salt koji. No matter how low the heat, it always burns, you know? 😢

This is the foil-wrapped dish I learned from Mr. I.

To everyone who was burning the salt koji, don't worry. It definitely won't burn✨

【Ingredients】

・Raw salmon fillet

・Salt koji　

☆rice oil I used a firmer salt koji, so I used a little for spreading. It's fine to adjust to your preference.

▶view!Fully ripe! Salt koji, cold-prepared for six months

▶view!Salt koji made from sweet rice amazake

【How to make】*I have filled in the gaps of Mr. I's recipe with the Inazo style.

1. Apply salt koji to the raw salmon and let it sit for about an hour.

※This time, I used salt koji made from sweet rice amazake (amazake koji), which has a chewy texture, so I spread it after diluting it with rice oil.

2. After about an hour, wrap in aluminum foil.

3. Bake

In the case of an oven, 180℃ for 17 minutes.

For other methods, in a frying pan or hot plate, cover and cook on low heat for about 10 minutes.

It doesn't burn at all, so it's okay if the time slightly exceeds.

Then,

It will turn out fluffy like this!

For the thumbnail, I used salmon with skin. I want the skin to be charred (selfish), so I briefly placed the skin side on the frying pan to give it some color. It really gets crispy in just a moment. Be careful!

【Preparation】

In the recipe, I wrote to marinate for about an hour, but if you marinate it in salt koji and let it sit in the refrigerator overnight, the umami will be drawn out even more.

Also, since it can be frozen, please purchase in bulk, massage the salt koji, and wrap it in a vinyl bag or plastic wrap for freezing.

The umami that has been further matured is created by more than 20 types of enzymes contained in the koji!