Tender Chicken Karaage with Shio-koji
Tender Chicken Karaage with Shio-koji

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, tender chicken karaage with shio-koji. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji! Crunchy, tender and flavorful, this is one of my favorite chicken Now, if you are thinking about trying shio koji for the very first time, I highly recommend testing it with this chicken karaage recipe. Juicy and packed with flavor, this dish will keep you.

Tender Chicken Karaage with Shio-koji is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Tender Chicken Karaage with Shio-koji is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tender chicken karaage with shio-koji using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tender Chicken Karaage with Shio-koji:
  1. Prepare 2 Chicken thighs
  2. Make ready 2 tbsp Shio-koji (salt-fermented rice malt)
  3. Prepare 1/2 tbsp Sake
  4. Prepare 1/2 tbsp Soy sauce
  5. Prepare 1 piece Ginger
  6. Get 1 Eggs
  7. Get 5 tbsp Katakuriko

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) first time, I was so surprised how soft and yummy it was. What you need to do is just marinate chicken in Shio-koji over night. Marinando la pechuga de pollo con #ShioKoji de ハナマルキ株式会社(Hanamaruki) conseguiras intensificar su sabor 😋🍗.

Steps to make Tender Chicken Karaage with Shio-koji:
  1. Cut the chicken thighs into bite-sized pieces.
  2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well.
  3. Marinate for 30 minutes to an hour.
  4. Add the beaten egg and katakuriko and mix until it's no longer floury.
  5. It's ok if it's a bit soupy!
  6. Start frying at a low temperature of 160 to 170°C, then finish by frying at 180°C for a crispy finish. If you want it to be moist, try just frying it at a low temperature.

Koji is also used to make shio koji or koji salt, an umami-packed seasoning that's slowly gaining popularity among chefs and home cooks alike. It's made by simply combining koji rice, salt, and water and allowing the mixture to ferment for a couple of weeks at room temperature to become a thick. With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular Chicken is the most common protein, but it's also made with seafood, such as blowfish. These days, Karaage is almost always seasoned, but this. Photo by Shimada Koji on Flickr.

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