Shio koji is a key ingredient in many Japanese dishes as it helps to enhance the flavors of the other ingredients it’s paired with. It incorporates the fermenting power of koji, a traditional Japanese microorganism that is the foundation of many Japanese foods including miso, soy sauce, vinegar, and sake.
Extremely versatile, shio koji can be used as a substitute for salt while also acting as a marinade to soften the texture of meat or fish.
Prep time: 1+ hour | Cook time: 10 mins | Servings: 1-2
- Marinate the chicken with shio koji and leave in the fridge for at least one hour.
- Roughly rinse the chicken in water to remove the excess shio koji then pat dry with a paper towel.
- Fry the marinated chicken with sesame oil.