Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, our family's favorite chicken tempura with shio-koji. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Our Family's Favorite Chicken Tempura with Shio-Koji is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Our Family's Favorite Chicken Tempura with Shio-Koji is something that I have loved my entire life.
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 is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake.
To get started with this particular recipe, we must first prepare a few components. You can cook our family's favorite chicken tempura with shio-koji using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- Get 1 fillet Chicken breast meat
- Prepare 1 tbsp Sake
- Make ready 1 tbsp Mirin
- Get 1 tbsp Shio-koji
- Make ready 1 tsp Usukuchi soy sauce
- Prepare 1 Grated garlic
- Make ready For the batter:
- Prepare 1 Tempura flour
- Make ready 1 Water
- Make ready For the sauce:
- Take 1 Yuzu pepper paste
- Prepare 1 Ponzu
Kumquat and Celery Tsukemono Pickles, with Shio Koji from The Miso. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented I have had huge success experimenting with shio koji. I first marinated a rib steak. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan.
Instructions to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- Coat the chicken breast in shio-koji, and let sit overnight.
- Chop the chicken breast from Step 1 into bite-sized pieces. Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
- Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic. Let sit in the refrigerator for about 30 minutes until the flavors soak in.
- Pat dry excess moisture with a paper towel.
- Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
- Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!
It can be used to marinate meat or fish, or added Koji culture has many uses. Not only is it necessary in fermentation, but when combined with other ingredients, it can be used for flavoring, curing and/or. 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 and Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper. When you're in a hurry, all you have to do is marinate them and bake them. There are many different ways to season these drumettes but I wanted to use shio-koji to make them delicious.
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