Shio-Koji Basil Chicken. Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just some. Chicken breast marinated in Shio Koji before panko crumbed to give Umami kick to Chicken katsu.

Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. you can have Shio-Koji Basil Chicken using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Shio-Koji Basil Chicken

You need 2 of Chicken thighs.
Prepare 2 tbsp of Shio-koji (salt fermented rice malt).
Prepare 1 tbsp of Basil paste.
You need 1 tbsp of Grated cheese.

Serve this with a range of tsukemono pickles or Pat the chicken dry with paper towel and remove any pieces of offal from the cavity. Rub the shio-koji all over the bird, as well as gently. Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji. Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food.

Shio-Koji Basil Chicken step by step

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!.

Japanese fried chicken marinated in a special shio koji (nonalcoholic fermented salt and rice mixture) mixture for an extra umami boost. I immediately opened the shio koji and whipped up a batch of shio koji chicken karaage. I made a mixture using shio koji, garlic, and ginger which I marinated. Shio koji is a combination of koji rice, water, and salt that is left to ferment for at least a week and makes a great marinade for proteins like fish or chicken. While working with shio koji proved successful, my work with inoculation and culturing was mixed—and mostly an exercise in frustration.