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Salmon & Tofu in Shoyu Koji Glaze

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Just Two Seasonings, Endlessly Flavorful
Shoyu koji, a fermented seasoning made with soy sauce and rice koji, brings deep savory flavor to this easy glaze inspired by teriyaki—a classic Japanese sweet-savory sauce with a glossy finish.
Its rich, well-rounded flavor pairs beautifully with meat. For a fully plant-based version, tofu and vegetables alone make a satisfying dish.
Recipe
Salmon & Tofu in Shoyu Koji Glaze
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
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Ingredients

  • 3 tbsp SHOYU KOJI
  • 1 1/2 tbsp Sugar
  • 1 tbsp Water
  • 7 oz (200 g / 2 fillets) Salmon
  • 7 oz (200g) Tofu
  • 1/2 head Broccoli
  • To taste Green onions
  • To taste Sesame seeds
  • 14 oz (400g) Rice

Nutrition Facts

Calories・1087kcalCarbohydrates・197gProtein・50gFat・13gSaturated Fat・2gPolyunsaturated Fat・6gMonounsaturated Fat・4gCholesterol・55mgSodium・1616mgPotassium・1254mgFiber・8gSugar・12gVitamin A・987IUVitamin C・136mgCalcium・231mgIron・9mg

Instructions

  • Cut the tofu into 1-inch cubes (about 2.5 cm) and cut the broccoli into bite-sized florets.
  • Heat a small amount of oil in a pan and cook the salmon. Once cooked through, set the salmon aside. Clean the pan, add fresh oil, and cook the tofu and broccoli.
  • Add the salmon back to the pan. Mix the shoyu koji, sugar, and water, then pour the sauce into the pan and cook over low heat to prevent burning.
  • Once the sauce thickens and coats everything evenly, remove from the heat.
  • Serve the rice in a bowl or on a plate, then spoon the salmon, tofu, and sauce from Step 4 over the top. Finish with chopped green onions and sesame seeds.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Print

Ingredients

  • 3 tbsp SHOYU KOJI
  • 1 1/2 tbsp Sugar
  • 1 tbsp Water
  • 7 oz (200 g / 2 fillets) Salmon
  • 7 oz (200g) Tofu
  • 1/2 head Broccoli
  • To taste Green onions
  • To taste Sesame seeds
  • 14 oz (400g) Rice

Nutrition Facts

Calories・1087kcalCarbohydrates・197gProtein・50gFat・13gSaturated Fat・2gPolyunsaturated Fat・6gMonounsaturated Fat・4gCholesterol・55mgSodium・1616mgPotassium・1254mgFiber・8gSugar・12gVitamin A・987IUVitamin C・136mgCalcium・231mgIron・9mg

Instructions

  • Cut the tofu into 1-inch cubes (about 2.5 cm) and cut the broccoli into bite-sized florets.
  • Heat a small amount of oil in a pan and cook the salmon. Once cooked through, set the salmon aside. Clean the pan, add fresh oil, and cook the tofu and broccoli.
  • Add the salmon back to the pan. Mix the shoyu koji, sugar, and water, then pour the sauce into the pan and cook over low heat to prevent burning.
  • Once the sauce thickens and coats everything evenly, remove from the heat.
  • Serve the rice in a bowl or on a plate, then spoon the salmon, tofu, and sauce from Step 4 over the top. Finish with chopped green onions and sesame seeds.

Product used in this recipe

SHOYU-KOJI

Shoyu Koji
20.4 oz (580 g)

Our Shoyu Koji is a traditional Japanese condiment made by fermenting koji (rice inoculated with Aspergillus oryzae) with soy sauce to create a versatile liquid seasoning. It has the sharp, nutty aroma of soy sauce, but the flavor is more mellow with a mild sweetness and deep umami that enhances almost any dish. Koji’s natural enzymes help tenderize meat, poultry, and fish, so it makes a fantastic marinade. You can also add it to sauces, stews, stir-fries, and dressings for savory depth and a hint of sweetness.

Check out Shoyu Koji
20.4 oz (580 g)

Recipe Creator

Wakana

Recipe Creator

Wakana

Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.

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