Marinating with Shio Koji makes the chicken tender. It can be cooked in the oven, sauteed on the frying pan or put on the grill.
Ingredients for Sauteed Chicken marinated with Shio Koji
- Chicken
- Shio Koji (about 1 tablespoon for 400g or 10% of the weight of meat)
How to make Sauteed Chicken marinated with Shio Koji
- Apply the Shio Koji to the chicken.
- Leave it in the fridge for at least 30 minutes.
- Bake it on the grill or sautee it in a frying pan.
Sauteed Chicken marinated with Shio Koji
The longer the marinating time is, the saltier the food becomes. Food with Shio Koji is very easy to get burnt so I would recommend you stay with the food while cooking.
When you use a frying pan, you may have too much moisture coming from the meat. It is better to remove the moisture on the meat just before you cook it. I also recommend using aluminium foil or oven paper in order to easily clean the frying pan after cooking.
the Red sauce by the chicken is “Yuzu Koshou”, a paste made of red chilli and Yuzu citron
What is Shio Koji?
Home made Shio Koji
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.
