Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, shio-koji cured chicken ham. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just some. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens.
Shio-Koji Cured Chicken Ham is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Shio-Koji Cured Chicken Ham is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have shio-koji cured chicken ham using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Shio-Koji Cured Chicken Ham:
- Make ready 2 Chicken breasts
- Get Seasoning ingredients:
- Take 1 dash Sake
- Prepare 1 tbsp Honey
- Prepare 1 heaping tablespoon Salt
- Prepare 2 tbsp Shio-koji (salt fermented rice malt)
Japanese fried chicken marinated in a special shio koji (nonalcoholic fermented salt and rice mixture) mixture for an extra umami boost. This particular version of chicken karaage turns a rich mahogony color when fried due to a secret ingredient—shio koji. I wrote briefly about shio koji in my post about. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight.
Instructions to make Shio-Koji Cured Chicken Ham:
- Rinse the chicken quickly and pat dry with paper towels. Rub the seasoning in, and leave to marinate in the refrigerator for 1 to 2 days.
- Rinse the shio-koji off quickly. Put the chicken in a diluted saltwater solution, and leave it soaking to desalinate for 1-2 hours.
- Pat dry completely. Place one piece of chicken skin side down.
- Place the other piece of chicken on top of the first one, skin side up.
- Roll the Step 4 chicken in aluminium foil into a cylinder, then wrap tightly in plastic wrap.
- Bring a pot of water to a boil, add the roll and boil for 1 minute. Cover the pot with a lid, turn off the heat and leave the until it's cooled down.
- When the pot from Step 6 has cooled down, chill the roll in the refrigerator before removing the foil and plastic.
- Slice to your desired thickness and serve.
Shio koji is a combination of koji rice, water, and salt that is left to ferment for at least a week and makes a great marinade for proteins like fish or chicken. While working with shio koji proved successful, my work with inoculation and culturing was mixed—and mostly an exercise in frustration. "Shio-koji is koji that has been fermented in salt. It is a live food that is rich in enzymes and brings out the umami in foods. It can be used in place of salt in any dish or as an ingredient in sauces. Shio koji is a magical ingredient because it has enzymes that break down proteins.
So that is going to wrap it up for this exceptional food shio-koji cured chicken ham recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
