Easiest Way to Cook Perfect Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise

Easiest Way to Cook Perfect Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise Delicious, fresh and tasty.

Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise. Grilled Koji-Marinated Hokkaido Squid With Ponzu Mayonnaise. This recipe is from In addition to the koji, look for yuzu juice, ponzu (citrus soy sauce), yuzukosho (a yuzu-green chile Place the chicken, breast side up, on a rack, tie the legs and roast until the internal temperature. Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky.

Pour the shio koji mixture and coat the chicken well on both sides.

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You can cook Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise

1. Prepare 1 1/2 tbsp of ★Shio-koji.

2. It’s 1 large of ★Chicken breast.

3. It’s 1 tsp of ★Honey.

4. It’s 2 tbsp of Katakuriko.

5. Prepare 2 tbsp of Sesame oil.

6. It’s 1 tsp of ☆Wasabi.

7. Prepare 1/2 tbsp of ☆Soy sauce.

8. Prepare 1 tbsp of ☆Mayonnaise.

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Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper.

Put the chicken back and fry until the.

Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise step by step

1. Slice the chicken into about 1.5cm-thick diagonal cuts. Put the ★ ingredients into a plastic bag, mix well and leave to marinate for a day..

2. Put the katakuriko in the bag and shake the bag to coat the chicken with the flour. Cook the chicken with sesame oil in a frying pan. Brown it first over high heat, then turn the heat down to low since the chicken can burn easily..

3. Turn off the heat and wipe away any excess fat in the pan with paper towels. Add the ☆ sauce ingredients to the pan and coat the chicken with it..

Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami.

The simplest way to use shio koji is as a marinade.

It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer.

Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami Koji plays an important role in making sake, soy sauce, miso (soybean paste), mirin, rice vinegar The longer the marinating time is, the saltier the food becomes.

Serve hot with Wasabi Mayonnaise for dipping.