Shio Koji

Is a traditional Japanese seasoning made from fermented rice, salt and water. It's loved for it's ability to tenderise ingredients and add a subtle sweetness and umami.

15 mins
Easy
Mains
1-2 Servings

Ingredients

2 boneless chicken thighs
2 tbsp Yutaka White Miso Paste
1 tbsp Yutaka Rice Vinegar
1 tsp Yutaka Mirin
1 tsp sugar
1 garlic clove, minced
1 tbsp vegetable oil
Salt and pepper, to season
Lettuce leaves, to serve
Cherry tomatoes, halved, to serve

Directions

In a bowl, mix the miso paste, rice vinegar, mirin, sugar, and garlic to create a shio koji-style marinade.
Coat the chicken thighs evenly in the marinade and leave to rest for 30 minutes.
Heat the vegetable oil in a frying pan over medium heat.
Remove excess marinade from the chicken and season lightly with salt and pepper.
Cook the chicken thighs skin-side down 6-7 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Rest the chicken for a few minutes, then slice.
Serve with fresh lettuce leaves and cherry tomatoes on the side.