Shio Koji: Umami's Secret Weapon
A simple yet incredibly flavorful chicken dish, tenderized and infused with rich umami thanks to the magic of shio koji, a traditional Japanese fermented rice seasoning.
Ingredients
- 2 unit boneless skinless chicken breasts or thighs
- 0.5 cup shio koji
- 1 tbsp sake optional
- 1 tbsp mirin optional
- 1 clove garlic minced
- 0.5 tsp ginger grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- to taste sesame seeds for garnish
- to taste green onions sliced
Instructions
- Pat chicken dry with paper towels. Slice thicker chicken breasts horizontally to create thinner cutlets for even cooking.
- In a bowl or resealable bag, combine shio koji, sake (if using), mirin (if using), minced garlic, grated ginger, sesame oil, and soy sauce.
- Add chicken to the marinade, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or ideally 2-4 hours.
- Preheat a skillet or grill pan over medium-high heat. Lightly oil the pan.
- Remove chicken from marinade, letting excess drip off. Cook chicken for 4-6 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden brown and cooked through.
- Rest chicken for a few minutes before slicing. Garnish with sesame seeds and sliced green onions, and serve immediately with rice and vegetables.
Notes
For best results, marinate chicken for at least 30 minutes, or up to 8 hours for maximum tenderness and flavor. This marinade also works wonderfully with pork, fish, or firm vegetables like eggplant. Adjust cooking time based on chicken thickness. Do not marinate for more than 24 hours as shio koji can break down meat too much.