Japanese, Side Dishes
1.5 tbsp Shio-Koji (Base)
1 tbsp mirin
1 tbsp sesame oil (or olive)
1 tsp rice vinegar
½ tsp grated ginger or garlic (optional)
Vegetables: lotus root, broccoli, bell pepper, shimeji/maitake mushrooms, carrots, snap peas
As a glaze: toss the raw vegetables with the mixture, then roast or pan-fry. The koji tenderizes and browns into a savory coat.
As a warm sauce: cook the vegetables plain, warm the dressing gently in the pan off high heat, and toss to coat.
⚠️ Keep it under ~60 °C — don't boil hard. High heat kills the koji enzymes and you lose the umami and sweetness. Add it toward the end, warm it through, don't fry it to death.