Maguro no shio-koji yaki – Tuna fried with salt fermented rice malt (shio-koji)
- 2 fillets of tuna
- 2 tbs shio-koji
- 1 tbs vegetable or sesame oil
- 1 plastic bag
- Place tuna in a plastic bag with shio-koji.
- Marinate the tuna at least 20 minutes
- Heat oil in a pan and fry the marinated tuna on a medium heat. Once the underside of the fish becomes golden, turn it over and fry the other side.
You can use shio-koji for other fish, such as salmon and mackerel, and also chicken and pork.
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322 Closed on Sunday.