Baked chicken marinated with shio koji, this simple dish is packed with umami flavor. Easy to make on a lazy afternoon, this dish pairs excellently with rice or potatoes.
Today I thought I’d share a lesser known Japanese ingredient to cook with, shio koji. What is it, you say? It’s a malted rice, similar to miso. The enzymes in shio koji break down proteins to act as a natural tenderizor, so it’s great to use as a marinade for meat. It’s subtle flavor doesn’t overwhelm the dish, instead highlights the flavor of the meat! Once you start using it, I’m sure you’ll love it too!
The best part about this recipe is that it’s SO EASY to make. You literally just put everything in a bag overnight, then toss it in the oven when you’re ready to cook! I usually prefer using chicken thighs since they’re much juicer, but you can substitute chicken breasts instead. And, if you’re feeling like making wings instead, no problem! Just bake them for 8-10 minutes a side and you’re all set!
Recipe – Baked Shio Koji Chicken:
– Mix all the marinade ingredients together in a small bowl. Trim the skin from the chicken, if desired, and place the chicken in a ziplock bag. Add the marinade, close the bag, and rub the marinade around until the chicken is evenly coated. Let marinate in the fridge for at least 4 hours, preferably overnight.
– When ready to bake, preheat oven to 350. Arrange chicken in a wide baking dish, and drizzle the remaining marinade in the bag over the chicken.
– Bake for 45 -50 minutes, until chicken reaches an internal temperature of 180 degrees. Sprinkle with pepper or shichimi togarashi for a little heat if desired.