Koji
Shio Koji Veggie Fried Rice
Leftover cold rice stir-fried with shio koji, red onion and mizuna. The koji makes the rice light and fluffy, with a rounder umami than salt alone. A simple, light plate in about 10 minutes.
- Serves
- Serves 2
- Time
- About 10 minutes
Ingredients
- Cold cooked rice2 rice bowls (about 300 g)
- Red onion1/2
- Mizuna1 bunch
- Shio koji1 tbsp
- Toasted sesame oil1 tbsp or more
- Toasted black sesame seedsto taste
- Salta pinch
- Peppera pinch
Method
- Finely chop the red onion. Finely chop the mizuna.
- Heat the sesame oil in a frying pan over medium heat and cook the onion until soft.
- Add the rice and stir-fry for 1–2 minutes, breaking it up.
- Add the shio koji, toss to coat, and stir-fry for about 1 more minute. Taste and season with salt and pepper.
- Turn off the heat, add the mizuna and black sesame, and mix quickly.
Tips
- Shio koji is a Japanese seasoning made from rice koji, salt and water. Find it at Japanese grocery stores or online, or make your own. No shio koji? Season with salt only.
- Shio koji burns easily, so add it once the rice has broken up and stir-fry quickly.
- Shop-bought and homemade shio koji differ in saltiness. Start with 1 tbsp, taste, and adjust with salt.
- Liquid (smooth) shio koji mixes into the rice more evenly.
- Adding the mizuna off the heat keeps it crisp and green. Komatsuna or pea shoots also work.
- Cold rice breaks up easily and gives a fluffy, separate texture. If using warm rice, spread it out to cool a little first.
A Saturday lunch, made with leftover rice from Chie's parents' home — homegrown white rice with a little red rice mixed in. Shio koji makes the rice fluffier and the flavour rounder. To make your own, see How to Make Shio Koji.
In UMAMI & KOJI LAB in Tokyo, you learn how koji works and make koji seasonings to take home.
