Entree Recipe - Koji Pork and Potatoes

Shio Koji Pork and Potatoes

Koji Marinade

Marinating with Shio Koji is great for its health benefits and umami-rich flavor, which you’ll experience in every juicy pork and potato bite.


  • 2 Tbsp. Marukome Shio Koji
  • 2 pork chops, 3/4″, boneless
  • 2 medium size potatoes, slices into 1/4″ thickness
  • 1/2 clove garlic, peeled and smashed
  • olive oil for cooking
  • Seasonings: 2 tsp. soy sauce, 1 Tbsp. grain mustard, 2 tsp. olive oil.


Step One

The night before making, spread Shio Koji and place pork chops onto plastic wrap. Cover completely with plastic wrap, evenly coating the pork. Keep in refrigerator overnight.

Step Two


Heat olive oil and garlic in a frying pan. Once garlic is lightly brown, remove from pan. Add potatoes, and place pork (drain if any liquid) over the potatoes. Cover with the lid and cook over low to medium heat for 15 minutes.

Step Three


Mix all seasonings in a small bowl. Set aside.

Step Four


Place potatoes onto plate. Cut pork into bite-size pieces, and add to the plate. Pour seasoning mix over potatoes and pork. Serve hot.

Our Miso Recommendations for Shio Koji Pork and Potatoes

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