Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, shio-koji basil chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Shio-Koji Basil Chicken is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Shio-Koji Basil Chicken is something that I have loved my entire life. They’re fine and they look wonderful.
This post may contain affiliate links. Please read my disclosure policy for details. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens.
To begin with this particular recipe, we must first prepare a few components. You can have shio-koji basil chicken using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Shio-Koji Basil Chicken:
- Take 2 Chicken thighs
- Take 2 tbsp Shio-koji (salt fermented rice malt)
- Get 1 tbsp Basil paste
- Take 1 tbsp Grated cheese
I wrote briefly about shio koji in my post about Baked Shio Koji French Toast last December. It's a nonalcoholic fermented mixture of koji (rice inoculated with the special mold Aspergillus oryzae), shio (sea salt) and water. Last summer during our trip to Tokyo, my friend Noriko excitedly told me all. My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable.
Instructions to make Shio-Koji Basil Chicken:
- Poke holes with a fork on the chicken skin. Transfer to a plastic bag. Add the shio-koji, and rub in. Let it sit in the fridge for about 1 hour.
- Line a baking sheet with parchment paper, and open up the Step 1 chicken skin side up. Spread the paste with a spoon.
- Sprinkle with cheese sprinkled on top. Bake in the oven for about 12 minutes at 240℃, and it's done!
This time, I made shio-koji Tofu. Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe ) When I eat this marinated in koji chicken karaage (Tatsuta age) What you need to do is just marinate chicken in Shio-koji over night. This one step makes so much difference of your Karaage or Tatsuta age!! Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji. 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.
So that is going to wrap this up for this exceptional food shio-koji basil chicken recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
