Recipe: Yummy Our Family's Favorite Chicken Tempura with Shio-Koji

Recipe: Yummy Our Family's Favorite Chicken Tempura with Shio-Koji Delicious, fresh and tasty.

Our Family's Favorite Chicken Tempura with Shio-Koji. Great recipe for Our Family's Favorite Chicken Tempura with Shio-Koji. When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji. Our Family's Favorite Chicken Tempura with Shio-Koji step by step.

Rub the chicken in a marinade of mirin, usukuchi soy sauce. "It's really great for [tempura] fritters, chicken and pork chops," says Yoko Maeda, a private chef and food stylist who recently hosted a shio koji cooking class at her home in Marina del .

And if you haven't heard of Shio Koji, allow me to introduce this seasoning to you today.

All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort.

You can cook Our Family's Favorite Chicken Tempura with Shio-Koji using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Our Family's Favorite Chicken Tempura with Shio-Koji

1. Prepare 1 of fillet Chicken breast meat.

2. It’s 1 tbsp of Sake.

3. You need 1 tbsp of Mirin.

4. You need 1 tbsp of Shio-koji.

5. It’s 1 tsp of Usukuchi soy sauce.

6. It’s 1 of Grated garlic.

7. It’s of For the batter:.

8. You need 1 of Tempura flour.

9. You need 1 of Water.

10. Prepare of For the sauce:.

11. It’s 1 of Yuzu pepper paste.

12. It’s 1 of Ponzu.

Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan.

With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.

Last summer our family took a week-long trip to Hiroshima and Kyushu.

Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown.

Our Family's Favorite Chicken Tempura with Shio-Koji step by step

1. Coat the chicken breast in shio-koji, and let sit overnight..

2. Chop the chicken breast from Step 1 into bite-sized pieces. Butterflying, then finely scoring through the sinew and meat will help it cook through easier..

3. Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic. Let sit in the refrigerator for about 30 minutes until the flavors soak in..

4. Pat dry excess moisture with a paper towel..

5. Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp..

6. Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!.

Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken.

Serve the chicken tempura hot with your favorite dipping sauces, if desired.

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