Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ✿tender chicken fillet teriyaki with shio-koji✿. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort. Chicken thighs simmered in a white wine and herb broth with chunks of potatoes and carrots, this Braised Herb Chicken with Shio Koji is a wonderful It is often used in place of salt to enhance all kinds of foods. It marinates and tenderizes the meat and can be used to season fish and vegetables.
✿Tender Chicken Fillet Teriyaki with Shio-Koji✿ is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. ✿Tender Chicken Fillet Teriyaki with Shio-Koji✿ is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook ✿tender chicken fillet teriyaki with shio-koji✿ using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make ✿Tender Chicken Fillet Teriyaki with Shio-Koji✿:
- Prepare 300 grams Chicken tenders
- Take 1 tbsp Shio-koji (salt-fermented rice malt)
- Take 1 Katakuriko
- Make ready 1 and 1/2 tablespoons ◎Soy sauce
- Prepare 1 tbsp ◎Brown sugar
- Take 1 tbsp ◎Mirin
- Make ready 1 tbsp ◎Water
- Prepare 1 Vegetable oil
Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Transfer to a large container and cover loosely. Today I'm sharing a very easy Baked Teriyaki Chicken Tenders Recipe, made with brown rice and this Shaved Asparagus Cucumber Sesame Salad. And for sure you don't want to hide out in the kitchen while they are waiting for the "party" to get started.
Instructions to make ✿Tender Chicken Fillet Teriyaki with Shio-Koji✿:
- If the chicken tenders have white strands of sinew, remove them. Cut the chicken into bite-sized pieces.
- Put the chicken from Step 1 into a plastic bag. Add the shio-koji and rub it in. Let sit for 10 minutes.
- Combine the ◎ ingredients.
- Coat the chicken tenders from Step 2 with katakuriko. Heat oil in the frying pan and brown the chicken. Once browned, stir in the sauce from Step 3.
- It's done ♫
Cover and put in the refrigerator to marinate for at least a couple hours (or overnight). Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Use boneless chicken thigh for tender and juicy meat as this cut tends to be slightly fattier, or substitute with leaner boneless chicken breasts or tenderloin cuts. Teriyaki Chicken is so easy to make. The sauce is just a mixture of soy sauce, sake, mirin and sugar.
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