Just like the recipe below, which might be the shortest ingredient list even posted on this blog. All you need are some kind of protein and shio koji, marinate overnight then you'll have a light yet flavorful dish in no time.
Shio koji marinated salmon fillet -
- 2 thin slices salmon fillets
- 1 1/2 tablespoons shio koji
- Small pinch toasted white sesame seeds
Marinate the salmon fillets with shio koji, make sure to rub on both sides. Cover with foil or close the lid then store in the fridge over night.
You can sear or bake the fillets, just make sure to rub off the grains before cooking to prevent the rice from burning. For easy cleaning purpose, I decided to bake the fish with open top foil for about 12 minutes under 375 degrees Fahrenheit.
Sprinkle some toasted white sesame seeds once ready. Preferably to serve the fillets as main entrée along with other Asian side dishes over steamed rice.
Other no fuss cooking Japanese food recipes:
- Onigiri recipe: shio kombu and tuna mayo rice balls
- Rice cooker recipe - Japanese style steamed rice with shio kombu (塩昆布の炊き込みご飯)
- Japanese pork slices and napa cabbage hot pot (豚バラと白菜の重ね鍋)
- A little gift from Kyoto, Japan - senmaizuke (千枚漬) with sushi grade tuna and shiso
- Potato salad - one way to utilize leftover ingredients