Shio-Koji Basil Chicken. This post may contain affiliate links. Please read my disclosure policy for details. Instructions: Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together.
Shio Koji Chicken is really tender and juicy, even when cold - a recipe through which you can really taste what Shio Koji can do!
A perfect combination of tomato, mozzarella and basil with salty umami flavour from Shio Koji😋🎄.
I wrote briefly about shio koji in my post about Baked Shio Koji French Toast last December.
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This post may contain affiliate links. Please read my disclosure policy for details. Instructions: Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together.
Alright, don't linger, let's plan this shio-koji basil chicken formula with 4 elements which are surely easy to obtain, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients Shio-Koji Basil Chicken:
- Prepare for Chicken thighs.
- Prepare - Shio-koji (salt fermented rice malt).
- Give Basil paste.
- Need - Grated cheese.
It's a nonalcoholic fermented mixture of koji (rice inoculated with the special mold Aspergillus oryzae), shio (sea salt) and water. Last summer during our trip to Tokyo, my friend Noriko excitedly told me all. Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe ) When I eat this marinated in koji chicken karaage (Tatsuta age) What you need to do is just marinate chicken in Shio-koji over night. This one step makes so much difference of your Karaage or Tatsuta age!!
Shio-Koji Basil Chicken how to cook:
- Poke holes with a fork on the chicken skin. Transfer to a plastic bag. Add the shio-koji, and rub in. Let it sit in the fridge for about 1 hour..
- Line a baking sheet with parchment paper, and open up the Step 1 chicken skin side up. Spread the paste with a spoon..
- Sprinkle with cheese sprinkled on top. Bake in the oven for about 12 minutes at 240℃, and it's done!.
In this Japanese cuisine-inspired roast chicken recipe, shio koji seasoning is used to tenderise the chicken and enhance its flavour. Experience the flavour enhancing and tenderising properties of shio koji first-hand with this succulent roast chicken with shio koji recipe. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. This time, I made shio-koji Tofu. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that of mirin or sweet white miso, and then Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight, then braise the bones for one hour," she says.
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