How to Make Perfect Shio-Koji Basil Chicken

Mason Knight
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Make Perfect Shio-Koji Basil Chicken
Page content

How to Make Perfect Shio-Koji Basil Chicken Delicious, fresh and tasty.

Shio-Koji Basil Chicken. Braised Herb Chicken - Seasoned with Shio Koji for Tenderest Meat. 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.

A dish that is great for Christmas or a Sunday roast, the chicken is coated with shio koji and allowed to marinate overnight, giving the shio koji a chance to work its way into the chicken and convert the tough proteins into amino acids, making the.

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.

You can cook Shio-Koji Basil Chicken using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Shio-Koji Basil Chicken

  1. You need 2 of Chicken thighs.

  2. Prepare 2 tbsp of Shio-koji (salt fermented rice malt).

  3. You need 1 tbsp of Basil paste.

  4. Prepare 1 tbsp of Grated cheese.

The end result is an ingredient that breaks down proteins and starches while adding a level of umami to foods like nothing else.

Recipe - Baked Shio Koji Chicken: - Mix all the marinade ingredients together in a small bowl.

Trim the skin from the chicken, if desired, and place the chicken in a ziplock bag.

Add the marinade, close the bag, and rub the marinade around until the chicken is evenly coated.

Shio-Koji Basil Chicken step by step

  1. 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..

  2. Line a baking sheet with parchment paper, and open up the Step 1 chicken skin side up. Spread the paste with a spoon..

  3. Sprinkle with cheese sprinkled on top. Bake in the oven for about 12 minutes at 240℃, and its done!.

Shio koji is a traditional Japanese seasoning.

It is said that its roots are in the traditional pickled "Sagohachizuke" from the Tohoku region.

Press out excess air, seal, and massage bag to evenly distribute shio koji.

This is the third try marinading meat in shio-koji.

This time I used chicken thighs.