Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, shio-koji basil chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Shio-Koji Basil Chicken is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Shio-Koji Basil Chicken is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook shio-koji basil chicken using 4 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Shio-Koji Basil Chicken:
- Make ready 2 Chicken thighs
- Prepare 2 tbsp Shio-koji (salt fermented rice malt)
- Prepare 1 tbsp Basil paste
- Prepare 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.
Steps 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’s going to wrap this up for this special food shio-koji basil chicken recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
