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+ servings
Shio Kōji Pork Sauté
Prep Time
2 mins
Cook Time
8 mins
1 hr
Total Time
1 hr 8 mins

A typical use of Shio Kōji is to marinate meat or fish. Even 1 hour of marinating meat in Shio Kōji makes the meat tender and brings out better flavour. And you don't need a lot of it to marinate.

Cook Time assumes the pork slices are cooked in 2 batches. Marinating Time is the minimum required for marinating thin pork steaks.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: pork recipe, pork saute, pork steaks, Shio Kōji
Serves: 3
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 6 pork steaks (thin slices of about 70g / 2.5oz each, note 1)
  • 2 tbsp Shio Koji (10% of weight of pork, note 2)
  • Pepper
  • 1 tbsp oil
  • Baby leaf salad
  • Sliced radish
  1. Spread Shio Kōji on both sides of pork slices. Leave it for 1 hour (note 3).

  2. Sprinkle pepper over the pork slices.
  3. Add ½ tablespoon of oil to a non-stick frying pan (note 3). Heat over medium high heat.

  4. Place 3 slices of pork in a pan (note 4). Cook for about 1-1½ minutes (note 5).

  5. Turn pork slices over and cook further 30 seconds (note 5). Transfer the pork slices to a plate and loosely cover them with foil.

  6. Clean the frying pan as there will be a lot of burnt Shio Kōji bits on the pan. Kitchen paper should remove the burnt bits if the non-stick pan is in good condition. If the burnt bits do not come off easily, quickly wash the pan and wipe.

  7. Repeat the steps 3 to 5 for the second batch.
  8. Place the salad on one side of the serving plates and scatter the radish slices over the salad.
  9. Place two slices of sautéed pork next to the salad and serve while hot.
Recipe Notes

1. I used pork scotch fillet/Boston butt sliced to 5mm / 3⁄16" thick. You can use pork loin instead and the thickness can vary too.

If you are using thick slices of pork with a band of fat on one side, make several incisions on the band of fat including the membrane which separates the fat and the flesh. Otherwise, the membrane shrinks when heated, causing the steak to curl.

2. Please see the post about shio kōji. You can buy shio kōji at Japanese grocery stores and online at eBay/Amazon.

3. If you are using thicker cuts, you need to marinate the pork for at least 1/2 day, preferably 1 day in the fridge.

4. I could only fit 3 slices of pork in a pan at once. So, ½ of the oil is reserved for the second batch.

5. If your pork is much thicker, you will need to cook for longer. The heat needs to be medium, otherwise the Shio Kōji gets burnt before the pork is cooked.

6. Nutrition per serving.

serving: 157g calories: 320kcal fat: 22g (34%) saturated fat: 6.4g (32%) trans fat: 0.2g polyunsaturated fat: 3g monounsaturated fat: 11g cholesterol: 87mg (29%) sodium: 671mg (27%) potassium: 460mg (13%) carbohydrates: 34g (10%) dietary fibre: 0.3g (1%) sugar: 3.2g protein: 24.3g vitamin a: 0% vitamin c: 0% calcium: 2% iron: 9.1%