If you’ve never cooked with shio koji before, these spare ribs are the perfect place to start. This dish is extra special to me because it was the very first thing I made using shio koji, and I was completely blown away by the results. The meat turned out incredibly flavorful, soft, and juicy—it instantly made me a shio-koji lover.
What makes shio koji so powerful is the enzymes it contains, especially proteases, which break down proteins in the meat into amino acids that create rich umami. These enzymes also sever the meat’s fibers, making it unbelievably tender, while opening up tiny gaps that allow moisture and sugars from the shio koji to seep in. That means the ribs stay juicy and don’t shrink during cooking. I think you’ll fall in love with this dish just like I did.
Spare Ribs Using Shio Koji
Ingredients
- 350 g (0.8 lb) spare ribs (Use any kind (pre-sliced, a rack, etc.) you like. )
- 1.5-3 tbs (1.5-3 tbs) shio koji (About 10-20% of the weight of the spare ribs.)
directions
Preparation
- Put the ribs and shio koji into a plastic bag.
- Seal the bag and rub shio koji into the meat.
Marinating
- Let it rest in the fridge for a few hours to a whole day.While the meat rests, enzymes called proteases in shio koji will continuously break down the proteins in the meat into amino acids to create umami. This process will also sever the fibers in the meat (because the fibers are made of protein), making the meat unbelievably soft. Also, as the fibers are being severed, small gaps will open in the meat, allowing for moisture and sugars from shio koji to get in. This will retain moisture and prevent shrinking of the meat during cooking, making the meat super juicy.
Baking
- After the meat has rested, preheat the oven to 200 °C (392 °F).Place the ribs onto a baking tray and bake them in the oven for about 20 minutes depending on the size of your ribs. Shio koji burns very easily, so keep an eye on them during the last few minutes.
- They are done when the surface of the meat is golden brown and there is a little bit of char here and there. Enjoy!
Recipe Notes
- Shio koji burns very easily, so keep an eye on them during the last few minutes of baking.
- What Is Shio Koji? (The Complete Guide)
- How to Make Shio Koji (Recipe)
- Shio koji products: – If You Are Outside of Japan Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b – If You Are in Japan Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.
Nutrition
Tokyo-based Japanese home cook and food writer, sharing easy, low-carb recipes featuring Japanese staples like shio koji. I also explore the city’s dining scene through honest restaurant reviews and food adventures. Learn more at sakurayubi.com/about.
