How to Cook Pan-Grilled Chicken with Shio Koji

     Yesterday, I cooked pan-grilled chicken with shio koji. I seasoned it with shio koji only, and it turned out so delicious! 

       Shio koji (塩麹, しおこうじ) and ama koji (甘麹, あまこうじ) have been popular seasoning in Japan these years. Actually, koji (麹, こうじ) is a traditional Japanese fermented ingredient which is used to make variety of foods such as miso, soy sauce and Japanese alcohol. I remembered that my grandmother used to use koji to make homemade miso paste from scratch when I was a child in Japan. Now, most people in Japan don't make homemade miso anymore because miso is very affordable, so it's easier to purchase commercial miso paste at supermarkets. However, people see koji in a new light. Koji is a high nutrient food which contains essential amino acids, vitamin B, folic acid and etc. Moreover, shio koji and ama koji are very useful ingredients that make meat tender and create natural umami flavor. Shio koji can be used a substitute for salt, and ama koji can be used a substitute for sugar.   Today, I'm going to share with you how to cook pan-grilled chicken with shio koji.

Shio Koji

Ingredients (4 Servings)
1 lb of Chicken (Chopped)
2 Tablespoons of Shio Koji
1 Tablespoon of Oil



1. Put chicken and shio koji in plastic bags.  Press out air and marinate for a least one hour.

2. Heat oil in a pan over medium low heat. Put chicken in a pan. Cook it until it browned. Koji is easy to burn, so check the chicken sometimes. 

3. When chicken is browned, flip over it. Cook it until browned on both sides. (I also pan-grilled green onions seasoned with shio koji.)

 4. Serve and enjoy!

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