Shio-Koji Cured Chicken Ham. This post may contain affiliate links. Please read my disclosure policy for details. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens.

Instructions: Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the. You can have Shio-Koji Cured Chicken Ham using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Shio-Koji Cured Chicken Ham

Prepare 2 of Chicken breasts.
Prepare of Seasoning ingredients:.
It's 1 dash of Sake.
Prepare 1 tbsp of Honey.
You need 1 of heaping tablespoon Salt.
Prepare 2 tbsp of Shio-koji (salt fermented rice malt).

Shio koji is a combination of koji rice, water, and salt that is left to ferment for at least a week and makes a great marinade for proteins like fish or chicken. While working with shio koji proved successful, my work with inoculation and culturing was mixed—and mostly an exercise in frustration. To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue akin Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight. Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper.

Shio-Koji Cured Chicken Ham step by step

Rinse the chicken quickly and pat dry with paper towels. Rub the seasoning in, and leave to marinate in the refrigerator for 1 to 2 days..
Rinse the shio-koji off quickly. Put the chicken in a diluted saltwater solution, and leave it soaking to desalinate for 1-2 hours..
Pat dry completely. Place one piece of chicken skin side down..
Place the other piece of chicken on top of the first one, skin side up..
Roll the Step 4 chicken in aluminium foil into a cylinder, then wrap tightly in plastic wrap..
Bring a pot of water to a boil, add the roll and boil for 1 minute. Cover the pot with a lid, turn off the heat and leave the until it's cooled down..
When the pot from Step 6 has cooled down, chill the roll in the refrigerator before removing the foil and plastic..
Slice to your desired thickness and serve..

Put. "Shio-koji is koji that has been fermented in salt. It is a live food that is rich in enzymes and brings out the umami in foods. It can be used in place of salt in any dish or as an ingredient in sauces. Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. Basically koji is used to make miso and sake, to get its distinctive flavors.