Easiest Way to Prepare Yummy Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

Henrietta Schmidt
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Easiest Way to Prepare Yummy Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji
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Easiest Way to Prepare Yummy Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji Delicious, fresh and tasty.

Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji. Great recipe for Plenty of Umami Flavor! By cooking this on a grill or in the oven, it doesn't burn easily, and turns out tender. Since shio-koji burns easily, I recommend wiping it off when pan frying.

Shio koji adds awesome flavour depths to your tofu.

Left over rice makes the best fried rice but if you don't have any, just let the rice cool down for a while.

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink.

You can cook Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

  1. Prepare 1 of fillet Chicken (thigh or breast).

  2. You need 1 tbsp of Shio-koji (salt-fermented rice malt).

  3. It’s 1 of Green peppers, tomatoes, etc (for garnish).

Of course, it's good for dinner, too!

I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!.

Mix and coat the chicken with potato starch.

Gently drop each piece of chicken into the pot and deep fry until golden brown. おいしい Delicious!

Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji instructions

  1. Cut into the thick parts of the chicken and butterfly to even the thickness. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight..

  2. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking. Microwave for 18-20 minutes. You could also grill it..

  3. If using an oven, bake for 18-20 minutes at 200°C..

  4. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily. First fry the skin side down, cook it to a crisp, then turn over the chicken..

Shio-koji works well as a marinade because the salt and enzymes tenderize the meat and add umami flavor.

The simplest preparation is to marinate the chicken in shio-koji overnight, then steam-cook.

The meat is tender and flavorful.

Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio).

It is a live food that is rich in enzymes and brings out the umami in foods.