This simple marinade uses Shio Koji to tenderize chicken breast and infuse it with incredible umami flavor, resulting in a juicy and savory meal.
Shio Koji: Your Secret Umami Booster
This simple marinade uses Shio Koji to tenderize chicken breast and infuse it with incredible umami flavor, resulting in a juicy and savory meal.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1/4 cup Shio Koji
- 1 tbsp sake (optional) for extra flavor
- 1/2 tsp black pepper freshly ground
- 1 tsp sesame oil (optional) for aroma
Instructions
- Pat the chicken breasts dry with paper towels.
- In a medium bowl, combine Shio Koji, sake (if using), freshly ground black pepper, and sesame oil (if using). Mix well.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 4 hours to overnight for maximum flavor and tenderness.
- Preheat a large skillet or grill pan to medium-high heat. Add a little oil if necessary, though the chicken may release some fat.
- Cook the chicken breasts for 5-7 minutes per side, or until an internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove chicken from heat and let it rest for 5 minutes before slicing against the grain and serving. This helps retain the juices.
Notes
For best results, marinate chicken for at least 4 hours or overnight. Shio Koji also works wonderfully with fish, pork, or even vegetables. Adjust cooking time based on the thickness of the meat. You can also grill or bake the chicken instead of pan-frying.
