Simple Way to Prepare Any-night-of-the-week Our Family's Favorite Chicken Tempura with Shio-Koji

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The ingredients needed to make Our Family's Favorite Chicken Tempura with Shio-Koji:

1. Make ready 1 fillet Chicken breast meat
2. Make ready 1 tbsp Sake
3. Make ready 1 tbsp Mirin
4. Prepare 1 tbsp Shio-koji
5. Make ready 1 tsp Usukuchi soy sauce
6. Prepare 1 Grated garlic
7. Make ready For the batter:
8. Get 1 Tempura flour
9. Take 1 Water
10. Prepare For the sauce:
11. Take 1 Yuzu pepper paste
12. Take 1 Ponzu

Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight, then braise But koji-marinated carrots, haunted by sweet and saline notes, became a favorite snack. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish.

Steps to make Our Family's Favorite Chicken Tempura with Shio-Koji:

1. Coat the chicken breast in shio-koji, and let sit overnight.
2. 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.
3. 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.
4. Pat dry excess moisture with a paper towel.
5. Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
6. Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!

Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish. 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. Shio Koji-Marinated Pork Shoulder Steaks from Food & Wine. Kumquat and Celery Tsukemono Pickles, with Shio Koji from The Miso.

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