Sometimes I would have a "pouch" of Japanese kouji/koji stored in the fridge. It's like cooked rice that has been going through some sort of fermentation. It is also essential for making sake, more so the prerequisite of sake. No kouji no delicious Japanese rice wine (don't drink and drive).
And Japanese knows exactly how good and nutritious kouji can be, so it's also been widely used in Japanese households. Usually as a flavoring ingredients, and commonly used as a marinade for both meat and vegetables.
So I'm going to use kouji and make a wafu pasta this time. The end result might look plain, but trust me, the spaghettini is packed with flavors plus an elegant shiso leaf aroma.
Kouji pork and shiso spaghettini -
Ingredients (about 2 to 3 portions)?
- 200 grams matsusaka pork
- 4 tablespoons kouji
- 1 Japanese long green onion or 2 regular stalks scallion
- 2 garlic cloves
- 1 pack/120 grams brown beech mushroom
- 20 slices shiso leaves
- Half pack/250 grams spaghettini
- Some pasta cooking water
- Some salt
- Some black pepper
- Some olive oil
How?
Matsusaka pork is our top choice, it's like the neck area of the pig and will not turn dry and chewy at all after extended cooking time. However, if you can't find it just substitute with what you'd normally enjoy instead.
Slice the pork to about 1mm thick pieces. Massage with 2 tablespoons of kouji. Cover with cling foil or a lid then let the meat marinate in the fridge for at least one hour. Mine was marinated for 2.5 hours.
Japanese long green onion is preferred also, but that comes with hefty price. So even myself decided to switch to a much more bargained regular scallion. Destem and chop the scallion. Try to use the white part first. Only mix in the green part if not enough white part to use.
Peel and slice the garlic cloves. Julienne the shiso leaves. Destem and separate the beech mushroom.
Bring out a big pot and filled with water. Add some salt over, a few good pinches at least. Bring to a boil then cook the spaghettini or other similar pasta till almost al dente. Remember to save some pasta cooking water towards the end. Once ready, drain out the rest.
Use a pan and drizzle 2 to 3 tablespoons of olive oil. Switch to medium heat. Add in chopped scallion, need about 1/2 cup here. Also add in the garlic slices along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear till aromatic but not burn the garlic bits.
Push these ingredients aside and add in the pork together with the marinade to the center. Sear till cooked through, slightly browned on the edges is good too.
Add in the mushroom and stir-fry all the ingredients inside the pan, cook for about 30 seconds.
Transfer drained pasta over. Also pour in 1/2 cup of pasta cooking water and 2 additional tablespoons of kouji. Change to medium high heat. Toss and swirl the pasta in order to mix in some air to the sauce. It might appear slightly bubbling, which is good. We are working on some emulsification chemistry here.
Taste and adjust with salt or kouji if needed. I actually added 1/2 teaspoon more salt here. Mix in half of the julienned shiso. Toss till evenly blended.
Plate and garnish the remaining shiso leaves on top.
If you never had kouji marinated meat before, you might imagine something strong and perhaps slightly bitter taste as an association of Japanese sake. However, it's nothing like that.
When used in cooking, kouji actually only adds a delicate touch of umami per my opinion. Like some sort of savory note to the food. It's not overly strong at all, and definitely much lighter compared to other common Japanese seasoning ingredients such as tsuyu, soy sauce, or miso.
Give it a try if you ever find kouji in the market. It can be found at the fridge section. That being said, remember to store kouji in the fridge before and after use.
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