| ２～４ Servings | |
|---|---|
| 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 |
Directions
| 1. | With a fork, poke holes and spread salt evenly. Place it in a ziplock bag and marinate with ●. | |
|---|---|---|
| 2. | Bake or grill each side for about 15 minutes. Garnish with cilantro and lime. | |
Tips and Pointers
Chicken thighs tastes much better after marinated for half a day to one day.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
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