Ingredients
2 portions Chicken breast meat
2 tbsp Shio-koji
1 [For a variation of this recipe] Scallion Sesame Oil Marinade Sauce
Method
Sources
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Deep koji technique — amino pastes, shoyu, misos, cured meats
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep koji technique — amino pastes, shoyu, misos, cured meats
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Put the chicken breast in a plastic bag, add the shio-koji and massage well. Leave it to rest in the fridge overnight. Put plenty of water in a pot. Put Step 1 in the pot just before it comes to a boil. Boil for 2 minutes over medium heat, not bringing the water to a boil. Turn off the heat, put a lid on and leave it for 30 minutes. Remove the chicken from the pot. Cool down a little and slice the chicken. You can prepare this beforehand and store the bag in the fridge or freezer. It's good to have on hand for bento lunch boxes. Chicken Ham Namul: I mixed the chicken with the "Scallion and Sesame Oil Marinade Sauce" "Rolled Chicken Ham with Vegetables and Cheese"