This recipe is excerpted from the book “The Meathead Method,” published in May 2025.
Koji is a wondrous fungus that produces enzymes during fermentation. It comes in different forms like koi rice and shio koji liquid. I explain all the forms of koji on this page. If you are thinking about experimenting with koji, this Shio Koji butter recipe is the place to start. The simplest path is to use shio koji liquid. I get this one by Hanamaruki on Amazon.
Mix the butter with Shio Koji liquid, then let them get to know each other for a week so. It will develop a depth and richness with a hint of parmesan cheese that I think is far better than plain butter. I do this in a plastic tub with a tight sealing lid.
Shio Koji Butter Recipe
Shio koji liquid mixed with butter and left to ferment for a few days develops complex flavors that are much more interesting than plain butter.
Special Tools
Ingredients
Method
- Prep. Take the butter out of the fridge and let it come to room temperature in a resealable container, about 4 hours.
- Mix in the Shio Koji with a fork, seal it, and put it in the fridge. After a week or more, take it out and mix it again so it is pretty close to homogenized.
- Serve. Spread it on toast or fresh bread.
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.