Sometimes, one simple ingredient is all it takes to lend a magical touch to a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just a few fantastic examples. And if you haven’t heard of shio koji, allow me to introduce you to this seasoning today. You can use it to pull off an incredibly tender and tasty Shio Koji Chicken (塩麹チキン) with just 4 ingredients! Thanks to shio koji, it takes minimal effort and time to get this umami-packed, delicious chicken dinner on the table. It’s the “wow” factor that a chicken dish needs! Try it, and you’ll want to keep this all-purpose seasoning in your fridge at all times.
What is Shio Koji?
Shio koji (塩麹, 塩糀) is a traditional Japanese ingredient used to marinate, tenderize, and enhance the umami in foods, or as a salt substitute. This fermented natural seasoning is made with just salt, water, and rice koji! Shio koji tenderizes food and brings out the umami and sweetness in foods.
Shio Koji Substitute
Simply substitute 1 teaspoon of salt with 2 teaspoons of shio koji. However, you will only get the “salt” effect and miss out on the “umami bomb” effect. If you’re curious about this magical Japanese ingredient and want to learn more, please read the section below, right before the recipe card.
Ingredients You’ll Need
This recipe takes just 4 ingredients:
boneless, skin-on chicken thighs – find them at Japanese markets, or buy bone-in thighs and ask your butcher to debone them shio koji soy sauce freshly ground black pepper
How To Make Shio Koji Chicken
You can pull off this incredibly tender chicken dish in just one hour!
How To Use Shio Koji in Recipes
Shio koji is a really versatile ingredient and condiment. I always keep one bottle in my fridge. You can marinate meats, make pickles, and flavor vegetables with it. Check out my delicious shio koji recipes on Just One Cookbook. As I mentioned before, this fermented natural seasoning is made with just salt, water, and rice koji. Rice koji or kome koji (米こうじ, 米糀, 米麹) is steamed rice that has been treated with koji mold spores (Aspergillus oryzae, koji-kin 麹菌, or koji starter).
Koji – Mold That You’ve Eaten Before!
Koji is a specific strain of mold that’s been cultured for centuries. You may feel hesitant about this mold and wonder why we use it, but guess what? You have most likely eaten it already! Koji is the key ingredient in miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and today’s star, shio koji. Koji is rich in enzymes that break down starches and proteins in food, converting them into sugars and amino acids. This makes the food naturally sweet, aromatic, and rich in umami.
Shio Koji’s Health Benefits
As a live food with many health benefits (source), this natural, probiotic seasoning:
reduces the intake of salt aids in digestion clears the skin has anti-aging properties contains minerals, fiber, and vitamins
Where To Buy Shio Koji
When you open the bottle, you will immediately notice a sweet smell that reminds you of Japanese sake. With the help of all-natural koji, you will notice a significant flavor boost in your daily cooking!
How to Make Shio Koji at Home
It’s also incredibly easy to make yourself. Learn how to make shio koji at home!
Shio Koji Recipes to Try
Shio Koji Karaage – a must-try chicken karaage recipe for tender and savory Japanese fried chicken! Shio Koji Yakisoba – a delicious twist on the stir-fried Japanese noodles Simmered Kabocha with Shio Koji – Japanese squash/pumpkin with a burst of umami
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