Marinating foods in shio koji makes them easier to digest while simultaneously bringing out the rich umami flavors of the dish.
(Serves 2)
3 tbsp. Shio Koji
2 cups your choice of broth, such as
chicken, bonito, etc.
salt to taste
13 oz. mixed mushrooms of your choice,
such as shiitake, shimeji, king trumpet, or enoki
Slice all mushrooms into bite-size pieces. Boil water and cook mushrooms in a pot for 2-3 minutes.
Drain water and mix with Shio Koji while mushrooms are hot. Transfer to air-tight container and keep refrigerated to marinate for as long as you prefer.
Once you are ready to use your Shio Koji-marinated mushrooms, add them to your broth of choice. You can also add Udon or Soba noodles as a topping or mix with steamed vegetables, if desired.
