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
Ingredients
- 130g chicken thigh
- 1 tbsp shio koji
- Sesame oil for frying (or any other frying oil)
Instructions
- 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.
OPTIONS
- Top with a dash of shichimi togarashi (seven spice blend) or a small amount of wasabi or yuzu kosho when serving.
- Combine with your favorite seasonal vegetables to make a stir fry or on top of a bowl of rice with cooked onions and egg to make a donburi (rice bowl) known as oyakodon.
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