SHIO KOJI OCTOPUS MARINATED SALAD

This is one of my favorite salads with shio koji served. It’s the perfect light and fresh start to a meal, especially on a warm summer day. The finished octopus is tender and juicy even after it has cooled, and it is packed full of delicious umami. It is fairly easy to prepare and, when you become confident in making it, you can add your own personal touch – adding some capers, herbs, or even olives.

SHIO KOJI

A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance the umami flavor of a dish.

Cooking with shio koji is not difficult. If you marinate fish, meat, or vegetables in shio koji that is equivalent to 10% of the weight of the ingredients, you’ll very easily have a tasty dish. You really can use shio koji in anything, so if you develop the practice of adding it to whatever dish you are making, you’ll be able to take in large amounts of koji, enzymes, and yeast without even realizing it. And before you know it, your immune system will be much stronger than it used to be. Seasonings and condiments made from koji are rich in dietary fiber that increases good bacteria, oligosaccharides, essential amino acids, vitamins B1 and B2 that increase metabolism, and kojic acid that suppresses melanin production.

• INGREDIENTS

  Octopus - 240g
  Shio Koji - 24g

  Dressing:
  Shio Koji - 2tbs
  Amazake - 2tbs
  Lemon Juice - 1 1/2
  Salt & Pepper - 1 tbs

  Salad:
  Lettuce
  1 Tomato, cut bite-size
  1/2 Small Onion, sliced into 1/2 inch Rounds
  You can add any vegetables you like:
  (Cucumber, Bell Peppers…)

• PREPARATION

  Combine the shio koji and octopus, making sure to coat all surfaces. cover and place in the refrigerator to marinate for at least 1 hour.

• INSTRUCTION

  1. When you are ready to cook, remove the octopus from the marinade and pat them dry with a paper towel.

  2. Add about 2 cups of water to a medium saucepan; you want just enough to cover the octopus. Bring the water to a boil, then add the octopus and boil for 2 minutes. Turn off the heat, and let sit for at least 20 minutes with lid.

  3. While the octopus is resting, make the dressing. Mix well to combine.

  4. When the octopus has rested for at least 20 minutes, use chopsticks or a slotted spoon to remove it from the hot water. Wipe off any extra liquid, cut the octopus into 1/4 inch pieces.

  5. Dice vegetables into small pieces.

  6. Transfer everything to a large bowl. Stir to combine all flavors. Transfer to the fridge and let chill for at least 1 hour before serving. Serve and enjoy!

Shio Koji marinated octopus salad by HAKKO