Hi Susan
Sounds wonderful. Wot, no pics?
Looking at the price of those shrooms, and then the Halibut, you are getting
some fantastic prices.
Has the price of eating out in Singapore gone up with inflation or still crazy
cheap? No wonder Singapore is in the top 3 places to live for happiness.
Eating out here all the prices have gone up substantially, and the meal sizes
seem to have undergone shrink-flation as well.
Good reason to cook in 😊
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Monday, 14 November 2022 7:26 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: More Shio Koji
Hey Steve,
After my last post, I went home to dig out the poor forgotten bottle of shio
koji
and used it last night on shimeiji
https://www.fairprice.com.sg/product/yumaotong-brown-shimeji-150g-13217013<https://urldefense.com/v3/__https:/www.fairprice.com.sg/product/yumaotong-brown-shimeji-150g-13217013__;!!Nd8K6TfUt9jcQpcU_mCx!s95TM9MM8RmLwTpSLlUGtsG0HSLcwPwwwAZMXGYm3AUkh4mW8PFH6AcC4zqMXM7b_r-VHSFF0XKpdMz0vKN_LcxU0_o$>
I marinated them for a few minutes then roasted them at 200C.
Verdict: King oysters are better. More "meat" for the koji to work on.
Also: if I ever use them on shimeiji, I will pan fry them after a very quick 5
min marinate.
Also did the koji treatment on eggplants. Roasted them a bit, then topped with
grated cheese.
Nice enough but not sure the koji made that much of a difference.
And also defrosted 3 halibut steaks and marinated them with some shio koji for
about 3 hours.
Then air fried them (with marinade and all even though most recipes tell you to
discard)
at 190C for about 12 minutes. I had some leftover miso butter from another
recipe
so I patted that on to the fish (before airfrying) and they turned out so GOOD.
We all thought the halibut was as good as if not better than the rather more
expensive cod.
While trawling the online food shops, I discovered halibut steaks going for
about $30 a kilo
which is about half the price charged for cod. Have not looked back since.
It was clear-out-the-freezer day so I also defrosted half a box of large
scallops,
and marinated with a bit of rice wine and pepper for a bit.
Then sliced them horizontally, topped with a bit of mentaiko mayo and blow
torched them.
https://www.lazada.sg/products/yamaya-mentaiko-mayonnasie-i304264595-s538476612.html?exlaz=d_1:mm_150050845_51350205_2010350205::12:17783742120!!!!!c!!538476612!132052768&gclid=CjwKCAiA68ebBhB-EiwALVC-Nm5VYPs2Dq0fzude2I1Fcc4NvdzV6-sMv02UKAqqrqgiI1YwbhYYHhoC1hUQAvD_BwE<https://urldefense.com/v3/__https:/www.lazada.sg/products/yamaya-mentaiko-mayonnasie-i304264595-s538476612.html?exlaz=d_1:mm_150050845_51350205_2010350205::12:17783742120!!!!!c!!538476612!132052768&gclid=CjwKCAiA68ebBhB-EiwALVC-Nm5VYPs2Dq0fzude2I1Fcc4NvdzV6-sMv02UKAqqrqgiI1YwbhYYHhoC1hUQAvD_BwE__;!!Nd8K6TfUt9jcQpcU_mCx!s95TM9MM8RmLwTpSLlUGtsG0HSLcwPwwwAZMXGYm3AUkh4mW8PFH6AcC4zqMXM7b_r-VHSFF0XKpdMz0vKN_fy1r838$>
This Mayo is super nice - if you ever see it in your Asian markets, try a small
bottle.
you can use it as a dip or top some plain seafood with it before
broiling/torching.
All wonderful with bubbles - we opened and finished a bottle of Codoniu Organic
Cava.
One of the few organic wines I have tried which I actually like better than the
usual.
Susan
halibut
On Sat, 12 Nov 2022 at 09:27, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hello Aunty
I got the liquid as apart from a Koji Miso paste, that was the only option.
It worked fine on King Oyster shrooms – nicely caramelised.
Still Liver cleansing – up till just around Xmas party time. The LCD is 8
weeks, but add on extra 2 days if you have a naughty day. Ha ha… I’m up around
a week as renovating and Frankly need a beer at
The end of a long hard day…and then at the Brewery they bring around the
bakery’s excess left overs for munchies…so a delicious chunky beef curry pie
somehow ended up getting consumed after the 3rd pint on “Thirsty Thursday” all
day happy hour 😊
Getting back to being good…
Cheers
Steve
[cid:image001.jpg@01D8F870.60E47480]
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Susan Yuen
Sent: Tuesday, 8 November 2022 1:20 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: More Shio Koji
Hi Steve,
I use a paste like this:
https://www.fairprice.com.sg/product/marukome-japan-shio-koji-fermented-rice-yeast-seasoning-500ml-90015059?gclid=CjwKCAiA9qKbBhAzEiwAS4yeDa9hN3DWlabjcFHX7v1uHWh1d_jjx8KPoDUKrYeZjNRXgX-oKwXx1hoCgCkQAvD_BwE<https://urldefense.com/v3/__https:/www.fairprice.com.sg/product/marukome-japan-shio-koji-fermented-rice-yeast-seasoning-500ml-90015059?gclid=CjwKCAiA9qKbBhAzEiwAS4yeDa9hN3DWlabjcFHX7v1uHWh1d_jjx8KPoDUKrYeZjNRXgX-oKwXx1hoCgCkQAvD_BwE__;!!Nd8K6TfUt9jcQpcU_mCx!t6dJ63y0evdkfY4nTUAnUlmeGaubrbtt4fkw4_bfkZAjzWddm9xUmcV_drHMcURzM5YK-VUUSUKGAgK-020dxifC-uA$>
rather than the bottled liquid although both are available here.
Did you buy a bottle to try? Let me know what your adventures have led you to.
I use the paste as a quick (not more than a couple of hours) marinade for
mushrooms (buttons, king oysters),
and (defrosted from frozen) scallops and halibut fish steaks with pretty good
results.
I have also used it to do a "dry" brine with a thick ribeye steak (about 400g)
for about 8 hours before cooking -
from the chatter on the internet, it did not seem safe to do it for much longer
than that. It was really nice.
There was good umami flavours, and fantastic browning/caramelisation, but the
meat still had bite and
had not broken down to mush - which I was rather afraid it would have.
I tried marinating peppers and it did not turn out well.
I still have some shio koji in the fridge (hehehe, not sure in what state) and
you have reminded me to use it!
Apparently it can be used for flavouring soups etc, and for pickling too, but I
have not tried it.
How was liver cleansing? Are you back to eating meat?
Susan
On Mon, 7 Nov 2022 at 19:48, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan
Found this Shio Koji liquid in the Asian supermarket when shopping for Koji
enhanced Miso paste.
Company Overview | Hanamaruki Foods
Inc.<https://urldefense.com/v3/__https:/www.hanamaruki.co.jp/english/liquidshiokoji.html__;!!Nd8K6TfUt9jcQpcU_mCx!t6dJ63y0evdkfY4nTUAnUlmeGaubrbtt4fkw4_bfkZAjzWddm9xUmcV_drHMcURzM5YK-VUUSUKGAgK-020da_ZLioo$>
Haven’t used it yet but a lot easier and cheaper (@$6/500ml) than buying the
koji rice and making my own.
The ultimate ingredient me thinks for pan frying meaty mushrooms like King
Oyster and Pine mushrooms.
Is this at all like you were using?
I also took to using the camera image Google search as my translator tool for
labels I didn’t understand!
Cheers
Steve
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represent or guarantee that this message or attachment is free of errors, virus
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If you have received this message in error please notify the sender immediately
and delete the message. Any views expressed in this email are not necessarily
the views of BlueScope Steel Limited
________________________________
NOTICE - This message and any attached files may contain information that is
confidential, legally privileged or proprietary. It is intended only for use by
the intended recipient. If you are not the intended recipient or the person
responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
or re-transmission of this message or attachment, or the disclosure of any
information therein, is strictly forbidden. BlueScope Steel Limited does not
represent or guarantee that this message or attachment is free of errors, virus
or interference.
If you have received this message in error please notify the sender immediately
and delete the message. Any views expressed in this email are not necessarily
the views of BlueScope Steel Limited