Shio Koji Vegetable Sauté

Shio Koji Vegetable Sauté

  • Serves 2
Rated by 27 people
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Emphasise the delicious umami flavours in your greens with this vegetable sauté recipe, which is made using shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a unique kind of edible fungus that grows on rice and is often used as a seasoning in Japanese cuisine, as the natural enzymes in it help bring out the sweet and savoury flavours of food. This sauté is perfect as either a main meal or side dish.


15g shio koji
300g spinach
1 clove garlic

How To Prepare

  1. Finely chop or crush garlic. Heat a little oil in a frying pan, add garlic and fry for 1-2 minutes.
  2. Add spinach and sauté until slightly wilted. Add shio koji and sauté for a further 30 seconds or so before serving.