Step-by-Step Guide to Make Any-night-of-the-week Tender Shio-koji Chicken Breasts

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The ingredients needed to make Tender Shio-koji Chicken Breasts:

1. Make ready 1 small Chicken breast
2. Make ready 1 tbsp Shio-koji
3. Take 2 tbsp Katakuriko

Instead, it sets koji's enzymes to work on the ingredients you're about to cook. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin to that He uses it in his ramen broth, in a dressing a chicken breast, and. Shio Koji is a newly popular seasoning in Japan. It adds an umami punch to vegetables and fish, it tenderizes meat and it gives roast chicken a golden Place the chicken, breast side up, on a rack, tie the legs and roast until the internal temperature.

Steps to make Tender Shio-koji Chicken Breasts:

1. Pierce the breast all over with a fork.
2. Slice the chicken breast into bite size pieces along the grain.
3. Put the shio-koji and chicken in a bag, seal it tightly and rub together well.
4. Marinate for at least 30 minutes, pat dry with paper towels, and coat with katakuriko. Heat vegetable oil in a warmed frying pan (not listed) and fry.
5. Cook it on low heat and once it starts to turn golden brown, flip it over and cook it until it's completely golden brown.
6. If you can't be bothered to pat dry the pieces, then cover it with half a tablespoon of shio-koji on paper towels and marinate for at least 30 minutes.
7. You can mix the katakuriko with whatever spices you like. (In this picture I used half a teaspoon each of curry power and tumeric). Enjoy modifying the spices to whatever you like.
8. Cut them into bite-sized pieces makes them so tender. If you cut them into long strips, there is a good change that they will dry out.
9. Just like the picture above, you can chop up green peppers, let them marinate with the chicken for 30 minutes, and cook them.

Shio Koji is a newly popular seasoning in Japan. It adds an umami punch to vegetables and fish, it tenderizes meat and it gives roast chicken a golden Place the chicken, breast side up, on a rack, tie the legs and roast until the internal temperature. I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to make koji rice to use for several In researching about it, I read that it works wonders when it comes to tenderizing meat. In just a few days, it has similar results to weeks of dry aging, as. THE Shio Koji did not add any distinguishable flavor in and of itself, but enhanced and conectrated Marinating chicken breast in this after brining them really takes the flavors up a notch.

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