鹽麴豬排 Shio-Koji Pork Chop

 

 

鹽麴（Shio-Koji）是我不久前發現的寶貝！它是由米麴，鹽和水混合發酵的一種調味品，米麴在亞洲已經有好幾百年的曆史，可以用來釀製米酒，醬油和豆醬等等，是非常重要的發酵品。

鹽麴本來是日本古時候的一種調味品，後來漸漸地沒落，但從2011年開始，不知為什麽又開始受到追捧。現在它被認為是萬能營養健康的調味品，除了各個超市都能看到它的蹤跡之外，主婦們還開發出好多不同的鹽麴食譜和用途呢！

它的鹹度比食鹽地，味道更溫潤更醇厚，而且含有分解酵素，能夠把肉類裏的蛋白質分解，軟化肉質，還可以把食物本身的鮮甜味顯示出來。據說還有抗老化，美膚，調整腸胃等等的益處哦！

我第一次接觸鹽麴是在日劇『料理仙姬』裏，後來有一次聚餐吃到好友小蘇做的鹽麴烤五花肉，馬上就愛上了。後來在日本超市Mitsuwa看見鹽麴，買了兩瓶回來，做了好多美味的料理呢！
 

Shio-koji 塩麹 is my new obsession! Koji（麴）is rice that's been inoculated with the koji mold, it is an ingredient that has been used for centuries in Asia to make soy sauce, soy bean paste, miso and wine, When koji is combined with water and salt and allowed to ferment, it turns into shio-koji or salt koji.

It is the magic seasoning ingredients that is much talked in town, it adds an umami punch to foods, it also tenderizes and gives meat golden glow. It allows you to cook with less salt, less fat and brings out the natural sweetness of meat without using MSG.

I first learnt about it in a Japanese series named Osen (おせん) and tasted pork belly made with it in one of our family gathering, it was an instant love. I bought two bottles of Shio-Koji during one of my recent visits to Mitsuwa and couldn't stop using it since.

These juicy pan-seared pork chops I made today get incredible flavor from shio koji, it turned hard to cook,often rough and chewy pork chops into tender, juicy succulent delicacy.


材料：
2 塊/每塊 200克左右的 豬排
40 克 的 鹽麴
一撮 小蘇打

Ingredients:
2 pieces/ 200 gm each pork chop
40 gm of Shio Koji
a pinch of baking soda

 

 

1. 涼水裏加入一撮的小蘇打，把豬排泡入水裏十分鍾去除血水和腥氣。

2. 瀝幹豬排，用廚房紙吸幹水份，把肉塊放到一隻幹淨的塑料袋裏，用肉錘敲鬆肉塊。你也可以讓精力充沛的小朋友幫忙哦！

3. 在豬排邊上的白筋上劃上幾刀，這樣可以避免煎豬排的時候卷曲變形。

4. 加入鹽麴抹勻醃製至少六個小時，我醃了一個晚上。

5. 熱上一口平底鍋，中小火把豬排兩麵煎成金黃色。切片和包菜絲，蒸米飯一起食用。

1. Soaked pork chops submerged in a pot of cold water with a pinch of baking soda for 10 minutes. This is to reduce the "porky" smell of pork chops.

2. Pat dry using kitchen towel, place the pork chop into a clean plastic bag and give it a good pounding using a mallet to tenderize it. You can also get help from a ever so energetic toddler!

3. Give the side of meat, which the white part of stringy meat a few cuts to prevent curling of pork chop during the cooking process.

4. Marinate the pork chops with ONLY Shio-Koji for at least 6 hours, I did mine overnight.

5. Pan-sear the pork chops at medium low heat with little oil until both sides turned golden in color, slice and serve with shredded cabbage, tomatoes and some steamed rice.

 

歡迎到我的英文博客玩 --http://www.echoskitchen.com/2016/04/shio-koji-pork-chop.html

 

[盈_盈]

回複 'Mmom2269' 的評論 : 謝謝哦！有的，我在Hmart也見過

[盈_盈]

回複 '亮亮媽媽' 的評論 : 他喜歡來廚房瞎幫忙。

[Mmom2269]

小家夥將來一定是帥哥。這個鹽菊韓國店會有嗎？

[亮亮媽媽]

看著就好吃。謝謝盈盈介紹。 小帥哥可以幫忙了啊。真好。