Shio Koji

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

  1. In a bowl, mix the miso paste, rice vinegar, mirin, sugar, and garlic to create a shio koji-style marinade. 
  2. Coat the chicken thighs evenly in the marinade and leave to rest for 30 minutes.
  3. Heat the vegetable oil in a frying pan over medium heat.
  4. Remove excess marinade from the chicken and season lightly with salt and pepper.
  5. 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.
  6. Serve with fresh lettuce leaves and cherry tomatoes on the side.

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