Recipe of Favorite Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

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Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji Recipe. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight. First fry the skin side down, cook it to a crisp, then turn over the chicken.

You can cook Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji using 3 ingredients and 4 steps. Here is how you cook that.

Ingredients of Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

1. Make ready 1 of fillet Chicken (thigh or breast).
2. Take 1 tbsp of Shio-koji (salt-fermented rice malt).
3. Make ready 1 of Green peppers, tomatoes, etc (for garnish).

Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food.Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens.Transfer to a large container and cover loosely.I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian I have had huge success experimenting with shio koji.

Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji instructions

1. Cut into the thick parts of the chicken and butterfly to even the thickness. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight..
2. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking. Microwave for 18-20 minutes. You could also grill it..
3. If using an oven, bake for 18-20 minutes at 200°C..
4. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily. First fry the skin side down, cook it to a crisp, then turn over the chicken..

Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked.Pre-made shio koji is available in the refrigerated section of most Japanese grocery stores in the West and is sold in squeezable pouches or large tubs.Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji.

I first marinated a rib steak, and the result I made a koji fried chicken with was outstanding.Three days in marinade and one day after basting, then grilled it.This Kimchi Chicken stir-fry noodle bowl recipe with juicy tender chicken breasts and crisp tangy fried kimchi A Chinese-style Pork Stir-Fry with Ginger and Peppers that packs an amazing flavor punch with so Welcome to I HEART UMAMI!I love making delicious food that just happens to be healthy.Plenty of types of seaweed are packed with umami, but the dried kelp called kombu stands out.