
By Kuritomo W
Pasta with Shio-Koji Corn and Mushrooms
Shiokoji (salted rice malt) is a traditional condiment made from fermented malted rice, salt and water. Shiokoji has been used as condiment for fish and vegetable tsukemono (Japanese pickles) in Japan for a long time. But recently, it is being used in a variety of ways. Please follow my TikTok (kuritomo) and Instagram (kuritomo_cooking). Thanks!
Updated at: Wed, 16 Aug 2023 19:39:16 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
27
High
Nutrition per serving
Calories437.5 kcal (22%)
Total Fat19.7 g (28%)
Carbs54.4 g (21%)
Sugars7.2 g (8%)
Protein13 g (26%)
Sodium1276.2 mg (64%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1

Place corn to microwave safe container, cook for 5 minutes in microwave. Put Shiokoji to corn, leave for 20 minutes.
Step 2
Using tongs and broil corn on the stovetop. Set them aside. Remove the corn from the stem using a knife.
Step 3
Follow the instructions on the package, and cook pasta.
Step 4
In a large pan over medium-high, add mushrooms (no oil, no butter) and cook until the juice from the mushroom evaporates for about 3 minutes. Transfer mushroom to a plate, and set aside.
Step 5
In the same pan, add butter and garlic, sauté until lightly brown.
Step 6
Add pasta cooking water, pasta, parmesan cheese, Umami powder and toss.
Step 7
Add salt (taste and add as you like), pepper, green onion, and olive oil.
Step 8
Serve with fresh dill.
Notes
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