Shio Koji and Garlic Koji Intestinal Liver Paste

Koji seasoning is also very useful for removing the smell of meat.
It is a lively liver paste that can be eaten deliciously by those who are not good at liver.

  • about 60 minutes

Ingredients (about 2-3 servings)

chicken liver
Shio-koji (for deodorizing)
1 tablespoon
2/3 pieces
One animal
A garlic koji
1.5 tbsp
A Shio Koji
1.5 tbsp
White wine
1/2 cup
unadjusted soymilk


By marinating chicken liver in salt koji, you can easily remove the smell!

how to make

  • Remove the blood vessels and fat from the chicken liver.

  • Soak chicken livers in cold water to remove dirt.

  • Change the water and repeat twice, then remove the moisture with a kitchen towel.

  • Add 1 tablespoon of shio-koji to ③, mix, and let it rest in the refrigerator for 30-40 minutes.

  • Put a little olive oil in a frying pan and fry the thinly sliced ​​onions.

  • Lightly wipe with a kitchen towel ④, chopped anchovies, and add A and fry together.

  • When the pancakes are browned, add the white wine. When the liquid is gone, add the unadjusted soymilk and the fried ingredients to the blender.

  • Return to the washed frying pan and heat until the moisture evaporates, and turn off the heat when it becomes smooth to your liking.

  • Transfer to a bowl and chill in the refrigerator to complete.


Do you have any other recommended meat dishes that use koji seasoning?
Lamb chops marinated in salt koji and garlic koji before grilling are also recommended. It removes the odor and makes the meat tender.

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