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!

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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.