盐麴本来是日本古时候的一种调味品，后来渐渐地没落，但从2011年开始，不知为什么又开始受到追捧。现在它被认为是万能营养健康的调味品，除了各个超市都能看到它的踪迹之外，主妇们还开发出好多不同的盐麴食谱和用途呢！
它的咸度比食盐地，味道更温润更醇厚，而且含有分解酵素，能够把肉类里的蛋白质分解，软化肉质，还可以把食物本身的鲜甜味显示出来。据说还有抗老化，美肤，调整肠胃等等的益处哦！
我第一次接触盐麴是在日剧『料理仙姬』里，后来有一次聚餐吃到好友小苏做的盐麴烤五花肉，马上就爱上了。后来在日本超市Mitsuwa看见盐麴，买了两瓶回来，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 块/每块 200克左右的 猪排
40 克 的 盐麴
一撮 小苏打
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 块/每块 200克左右的 猪排
40 克 的 盐麴
一撮 小苏打
Ingredients:
2 pieces/ 200 gm each pork chop
40 gm of Shio Koji
a pinch of baking soda
2. 沥干猪排，用厨房纸吸干水份，把肉块放到一只干净的塑料袋里，用肉锤敲松肉块。你也可以让精力充沛的小朋友帮忙哦！
3. 在猪排边上的白筋上划上几刀，这样可以避免煎猪排的时候卷曲变形。
4. 加入盐麴抹匀腌制至少六个小时，我腌了一个晚上。
5. 热上一口平底锅，中小火把猪排两面煎成金黄色。切片和包菜丝，蒸米饭一起食用。
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.
