Shio koji is basically salted rice malt and is known as a thick and white seasoning that’s made by fermenting water, koji, and salt for a week. It has a sweet and spicy flavor, which tastes amazing in savory recipes. It is widely used as a seasoning for karaage (it’s basically Japanese fried chicken) and can be used as a salad dressing or flavoring the soups. In addition to this, it’s a great choice when you want to soften the meat. However, since it’s a Japanese seasoning, it can be challenging to find it in regular grocery stores, which is why we are recommending some alternatives!
Shio Koji Substitute
- Yogurt
To begin with, there is no better meat tenderizer than yogurt. This is because yogurt has lactic acid bacteria, which helps soften the meat. Many people make the mistake of adding Greek yogurt or flavored yogurt to the meat but it can change the flavor of the recipe. So, it’s recommended that you add plain yogurt in place of shio koji. However, we recommend that you add a bit of lemon to add the kick of flavor.
- Cola
This is the second alternative that you can try to replace shio koji. This is because cola has carbonic acid, which is why it’s a great replacement. The best thing about cola is that it has a slight sweetness, so make sure you add some salty seasoning to optimize the recipe’s flavor. It is usually enhanced with cinnamon and there are nutmeg and citrus overtones as well. In addition to the Japanese recipes, you can use it to flavor the baking recipes as well.
- Beer
Beer is an unconventional alternative to shio koji and is a great way of softening or tenderizing the meat. What’s more important is that beer has no saltiness or sweetness of its own, which means it won’t alter the flavor of your recipe. In addition, when you choose the beer, make sure you add more seasoning to the food, so the flavor comes out well. Beer has a specific enzyme that helps bring out an umami flavor. However, make sure you opt for unheated beer.
- Onion
Another option is to opt for grated onions or minced onions as it’s a reliable substitute for shio koji. That’s because onions have a strong aroma, which is why it’s recommended for other recipes that need to be stewed for a longer period. However, if you need some sweetness in the recipe, it’s recommended that you opt for caramelized onions.
- Pineapple
Pineapple is loaded with enzymes that help break down the proteins in meat, which helps in softening or tenderizing. For this purpose, you have to chop the pineapple finely to make sure the meat is soaked properly. In addition, we love that pineapple will add a sour yet sweet flavor to the meat – it might be different from the spiciness and sweetness of shio koji but it still flavors the food.
- Miso Paste
Miso paste is one of the best choices for people who are looking to add umami flavor to the meat. Miso paste is basically a fermented food that has koji, which is why it’s suitable to replace shio koji. Miso paste offers umami, rich, and salty flavor to the recipe. In addition to meat recipes, it can be used to upgrade the flavor of any recipe but it’s recommended that you add some sweet seasoning to enhance the flavor.
- Amazake
It is made from koji rice and sake lees, and both these ingredients work wonders for tenderizing the meat. However, you need to remember that it has a strong sweet flavor, which is why you should add a bit of salty seasoning to balance the flavor. In addition, you could try adding some baking soda to the mixture to make sure it tenderizes.
- Maitake Mushrooms
The last option that you can try is maitake mushrooms – these mushrooms have enzymes that help tenderize the meat. To be honest, it has a unique aroma and flavor, which is why it can be used as a garnish for savory recipes and tastes amazing in steak sauce as well. For the most part, it has a simple and light flavor, so the recipe will turn out amazing.