Recipe: Yummy Grilled Shio Koji Chicken
Recipe: Yummy Grilled Shio Koji Chicken Delicious, fresh and tasty.
Grilled Shio Koji Chicken. The secret to a deeply bronzed grilled chicken with incredibly crisp skin and meat that is imbued with a miso-like savoriness that is irresistably mouthwatering? 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.
Ingredients of 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.
You can cook Grilled Shio Koji Chicken using 3 ingredients and 3 steps. Here is how you cook it.
Ingredients of Grilled Shio Koji Chicken
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Prepare 2 of chicken thigh.
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Prepare 2 tbsp of shio koji.
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It’s 2 tsp of olive oil.
It is to add taste well and also easy to grill.
If making shio-koji, put the rice koji in a bowl, using your hands to rub the koji and break up any clumps.
Add the salt and mix well.
Pour in the water and stir together, making sure the grains.
Grilled Shio Koji Chicken instructions
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Remove excess fat from the chicken and pound to even out the thickness..
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Massage it well with shio koji and olive oil. Marinate in the refrigerator for 30-60 minutes..
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Shio Koji burns easily, so place a baking paper on your pan and grill the chicken on mid heat till cooked..
Press out excess air, seal, and massage bag to evenly distribute shio koji.
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!
Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight, then braise the bones for one hour," she says. "It tastes really different." Advertisement.
Grilled Chicken with Salted Rice Malt (Tori Shio Koji Yaki)
