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

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

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. It is made by combining rice koji (cooked rice that has been inoculated with koji spores and then dried), salt, and water and letting the mixture ferment for about a week, during which time it develops a sweet, fruity, slightly funky aroma. Shio koji is primarily used as a. 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

You need 1 of fillet Chicken breast meat.
You need 1 tbsp of Sake.
You need 1 tbsp of Mirin.
Prepare 1 tbsp of Shio-koji.
It's 1 tsp of Usukuchi soy sauce.
Prepare 1 of Grated garlic.
It's of For the batter:.
It's 1 of Tempura flour.
You need 1 of Water.
It's of For the sauce:.
You need 1 of Yuzu pepper paste.
It's 1 of Ponzu.

Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown. 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. Today, finances are a big conern for us all. But, we believe you still deserve to eat well— even during a pandemic.

Our Family's Favorite Chicken Tempura with Shio-Koji instructions

Coat the chicken breast in shio-koji, and let sit overnight..
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..
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..
Pat dry excess moisture with a paper towel..
Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp..
Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!.

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