Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, grilled shio koji chicken. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Grilled Shio Koji Chicken is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Grilled Shio Koji Chicken is something that I’ve loved my whole life.
This post may contain affiliate links. Please read my disclosure policy for details. Shio-koji, a fermented rice product made by inoculating cooked rice with koji spores. The rice is then dried and combined with salt and water, and fermented for about a week.
To get started with this recipe, we have to prepare a few ingredients. You can have grilled shio koji chicken using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Grilled Shio Koji Chicken:
- Make ready 2 chicken thigh
- Prepare 2 tbsp shio koji
- Make ready 2 tsp olive oil
Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Serve this with a range of tsukemono The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken and cooking it over barely smouldering coals. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight.
Instructions to make Grilled Shio Koji Chicken:
- Remove excess fat from the chicken and pound to even out the thickness.
- Massage it well with shio koji and olive oil. Marinate in the refrigerator for 30-60 minutes.
- Shio Koji burns easily, so place a baking paper on your pan and grill the chicken on mid heat till cooked.
Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. This time, I made shio-koji Tofu. Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji.
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