Shio Koji-Marinated Pork Shoulder Steaks

Nancy Singleton Hachisu, an American expat in Japan, puts a Western twist on these pork chops by cutting them thick, so they’re superjuicy after pan-searing. They get incredible flavor from shio koji, a recently rediscovered sweet-salty condiment that dates to at least the Edo period (1603 to 1867).

Slideshow: Pork Chops
  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): Plus overnight marinating

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  • Two 1 1/4- to 1 1/2-lb. boneless pork shoulder steaks, cut 1 1/2 inches thick (see Note)
  • 1/2 cup shio koji
  • Kosher salt
  • 2 teaspoons canola oil, preferably cold-pressed

How to make this recipe

  1. In a very large resealable plastic bag, coat the pork steaks with the shio koji. Seal the bag, pressing out the air. Set the bag in a baking dish and refrigerate overnight. Let the pork stand at room temperature for 30 minutes before cooking.

  2. Remove the pork from the marinade; scrape off any excess. Season the pork with salt. In a cast-iron skillet, heat the
    oil until shimmering. Add the pork steaks and cook over moderately high heat, turning once, until lightly charred, 2 minutes per side. Cover the skillet and cook over low heat, turning once and wiping the moisture from the bottom of the lid, until an instant-read thermometer inserted in the thickest part of the steaks registers 135°, 10 minutes. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and serve.


Order the thick-cut pork shoulder steaks from your butcher.

Contributed By Photo © Fredrika StjÃÂrne Published September 2014

497125 recipes/shio-koji-marinated-pork-shoulder-steaks 2014-08-11T18:35:08+00:00 Nancy Singleton Hachisu fathers-day|asian|japanese|6|basic-easy|gluten-free|staff-favorite|weeknight-dinner september-2014 recipes,shio-koji-marinated-pork-shoulder-steaks 497125

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