Soy Sauce koji Recipes

Mushroom and spinach pasta with Hakouya Soy Sauce Koji (2 servings)

Ingredients:

  • 8 oz spaghetti

  • 2 tablespoon butter

  • 1 tablespoon olive oil

  • 1/2 cup parmesan cheese (Shredded)

  • 1 tablespoon Hakouya soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • 4-5 mushrooms (Sliced)

  • 1-1.5 cup spinach (Cut to length of 2 “)

  • 1/2 cup pasta water

  • 1 clove black garlic (optional)

 

  1. 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

  2. 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

  3. Add pasta water and Hakouya soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with sliced black garlic and serve (optional)

Boiled Egg with Hakouya Soy Sauce Koji (2 servings)

 

Ingredients:

  • 2 boiled eggs (peeled)

  • 2 tablespoon Hakouya soy sauce koji

 

  1. Put Hakouya Soy sauce koji in a small ziplock bag

  2. Put boiled eggs in the ziplock and marinate over night

  3. Cut boiled eggs in half and serve

Black Cod with Hakouya Soy Sauce Koji (2 servings)

 

Ingredients:

  • 2 slices of fish (Salmon, Cod, etc)

  • 2 tablespoon of Hakouya Soy Sauce koji

  • 1 tablespoon of sake (Japanese rice wine)

  • 1 teaspoon of grated ginger 

 

  1. Preheat oven to 400F.

  2. 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.

  3. Scrub off some soy sauce koji using a spoon. (Otherwise fish will burn easily)

  4. Place the fish on baking pan lined with parchment paper. Bake the fish until the edges are browned for 8-10mi

  5. Serve with more Soy sauce koji as desired 

Salad Dressing with Hakouya Soy Sauce Koji (1/2 cup+)

 

Ingredients:

  • 2 tablespoon Hakouya soy sauce koji

  • 2 tablespoon rice vinegar

  • 4 tablespoon olive oil

  • 1/4 teaspoon sesame oil

  • 1/2 clove graded garlic (Optional)

  • 1/4" graded ginger (Optional)

 

  1. Mix them all ingredients

Tuna pasta with Hakouya Soy Sauce Koji (2 servings)

Ingredients:

  • 8 oz spaghetti

  • 1 tablespoon olive oil

  • 5oz can tuna

  • 3 tablespoon Hakouya soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • A half bunch shimeji mushrooms 

  • 1/4 onion (Thinly sliced)

  • 1/4 cup parmesan cheese (Shredded) (Optional)

 

  1. 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

  2. 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

  3. Add tuna and Hakouya soy sauce koji and stir well. Then add pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with parmesan cheese and serve 

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