Soy Sauce Koji
Recipes
Use Soy Sauce Koji as a replacement for soy sauce in your favorite recipe! The natural sweetness also makes it perfect for sweet soy or teriyaki recipes.
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Take advantage of the tenderizing properties of Koji and use it to marinate tough meats or veggies!
Key
diet key
Gluten Free
Vegetarian Option
Vegan Option
Dairy Free
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Mushroom and spinach pasta with Soy Sauce Koji (2 servings)
Ingredients:
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8 oz spaghetti
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2 tablespoon butter
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1 tablespoon olive oil
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1/2 cup parmesan cheese (Shredded)
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1 tablespoon soy sauce koji
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1 clove garlic (Chopped)
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1 pinch dry chili pepper
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4-5 mushrooms (Sliced)
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1-1.5 cup spinach (Cut to length of 2 “)
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1/2 cup pasta water
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1 clove black garlic (optional)
Optional - Add chicken or seafood
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Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta
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Heat up olive oil and butter in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the mushroom to the pan and cook for 2 to 3 minutes
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Add pasta water and soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat
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Top with sliced black garlic and serve (optional)
Shoyu Marinated Eggs (2 servings)
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Ingredients:
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2 boiled eggs (peeled)
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2 tablespoon soy sauce koji
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Put Soy sauce koji in a small ziplock bag
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Put boiled eggs in the ziplock and marinate overnight
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Cut boiled eggs in half and serve with rice, on ramen, or in salad!
Tip: If left in Koji for multiple days, eggs will start to become mushy.​
Black Cod with Soy Sauce Koji (2 servings)
Ingredients:
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2 slices of fish (Salmon, Cod, etc)
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2 tablespoon of Soy Sauce koji
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1 tablespoon of sake (Japanese rice wine)
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1 teaspoon of grated ginger
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Preheat oven to 400F.
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Combine Soy sauce koji, sake and ginger in a small bowl. Pat the fish fillets dry and put it in a plate. Rub on both sides with the marinade, then turn them over a few times and marinade for 15 min.
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Wipe off some soy sauce koji using a spoon. (Otherwise fish will burn easily)
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Place the fish on baking pan lined with parchment paper. Bake the fish until the edges are browned for 8-10mi
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Serve with more Soy sauce koji as desired
Salad Dressing with Soy Sauce Koji (1/2 cup+)
Ingredients:
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2 tablespoon soy sauce koji
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2 tablespoon rice vinegar
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4 tablespoon olive oil
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1/4 teaspoon sesame oil
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1/2 clove grated garlic (Optional)
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1/4" grated ginger (Optional)
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Mix ingredients until emulsified.
Tuna pasta with Soy Sauce Koji (2 servings)
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Ingredients:
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8 oz spaghetti
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1 tablespoon olive oil
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5oz can tuna
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3 tablespoon soy sauce koji
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1 clove garlic (Chopped)
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1 pinch dry chili pepper
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A half bunch shimeji mushrooms
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1/4 onion (Thinly sliced)
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1/4 cup parmesan cheese (Shredded) (Optional)
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Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta
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Heat up olive oil in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the onion and shimeji mushrooms to the pan and cook for 2 to 3 minutes
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Add tuna and soy sauce koji and stir well. Then add pasta and parmesan cheese, toss all together and turn off the heat
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Top with parmesan cheese and serve
Marinating Chicken with Soy sauce or Salt Koji (2 servings)
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Ingredients:
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A cut of chicken. Dry cuts are moistened and fat from skin is rendered out. Our favorite is skin on, bone in thighs.
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2-4 Tbsp Soy Sauce Koji or Salt Koji (Use Salt Koji for Gluten Free)
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Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Lemon
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Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!
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Toss the meat in the Koji, enough to cover all the meat in a thick layer.
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Let sit for about 45 min- 1.5 hour. If you are using smaller pieces of meat, like strips, adjust the time to about 30 minutes. ​​
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Bake in oven or air fryer until cooked. Or pan fry in some oil on medium-high heat.
Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce. ​
Marinating Other Meats with Soy sauce Koji (2 servings)
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Ingredients:
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A cut of meat. This is the perfect tenderizing marinade for very tough cuts of meat!
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2-4 Tbsp Soy Sauce Koji
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Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Rice vinegar
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Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!
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Toss the meat in the Koji, enough to cover all the meat in a thick layer.
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Let sit for 1-2.5 hours depending on thickness and toughness. ​​
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Grill or sear and bake in oven until cooked to desired level.
Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce. ​
Fried Shoyu Chicken (2 servings)
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Ingredients:
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2 chicken breast cut in bite sizes
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2 Tbsp of Soy Sauce Koji
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2 garlic cloves, grated
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1 tsp grated ginger
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1 cup potato or corn starch
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2 cups canola oil
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Put chicken, soy sauce koji, ginger and garlic in a plastic bag and marinate for 45 min.
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Coat each piece of chicken with potato starch and deep fru until they are cooked through (
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Garnish with green leaves (cilantro is great!) and lemon