Coordinator Ms. Kagami's recipe
2~4 Servings | |
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Chicken thigh | 2 |
Koji Salt (Shio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.) | 10% of the weight of chicken |
Cilantro | As needed |
Lime | As needed |
Tomato | As needed |
● Chopped garlic | 2 |
● Katuso (bonito) Shuto | 1~1.5 tbsp |
● Soy sauce | 1 tsp |
● Oyster sauce | 1 tbsp |
● Chopped ginger | 1 tsp |
● Turmeric | Small amount |
● Black pepper | Small amount |
● Chopped Cilantro for decoration (only the root part is used) | 3 |
1. | With a fork, poke holes and spread salt evenly. Place it in a ziplock bag and marinate with ●. | |
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2. | Bake or grill each side for about 15 minutes. Garnish with cilantro and lime. |
Chicken thighs tastes much better after marinated for half a day to one day.
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=95