Minimalist Japanese Recipe: SHIO (SALT) KOJI CHICKEN

  • 1 min read


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




  1. Marinate the chicken with shio koji and leave in the fridge for at least one hour.
  2. Roughly rinse the chicken in water to remove the excess shio koji then pat dry with a paper towel.
  3. Fry the marinated chicken with sesame oil. 



  • 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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