Chicken shio koji karaage Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Chicken shio koji karaage Also known as Shio Koji no Tori no Karaage.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Shio Koji no Tori no Karaage
Shio Koji Karaage Chicken is a very popular Japanese dish, known for its unique and delicious taste. It consists of fried chicken pieces in a mixture of shio koji, a traditional ingredient of Japanese cuisine, and varied spices.
Shio koji is a spice made from the fermentation of rice, salt and water. It is known to be a versatile ingredient and can be used in a variety of dishes, from meat to vegetables. In addition, it is rich in enzymes and probiotics, which makes it a healthy and beneficial ingredient for health.
To prepare the Shio Koji Karaage Chicken, the chicken is marinated in a mixture of shio koji, garlic, ginger, soy sauce and other spices for a few hours.
The result is a dish with a unique and irresistible taste. The shio koji gives a salty and umami touch to the chicken, while the other spices add a slight spicy and aromatic touch. The crouchy texture of the chicken perfectly contrasts with the sweetness of the meat, making each bite an explosion of flavors and textures.
In addition to being a delicious option, Shio Koji Karaage Chicken is also a healthy choice. Shio koji is known for helping digestion and strengthening the immune system, as well as being a healthy substitute for cooking salt.
This dish is very popular throughout Japan and can also be found in Japanese restaurants around the world. It is a great option for those who want to experience Japanese cuisine in a different and delicious way.
In short, the Shio Koji Karaage Chicken is a Japanese dish that combines traditional shio koji with varied spices to create a unique gastronomic experience. If you are a fan of Japanese cuisine or simply want to try something new and delicious, don’t forget to try this dish!
Origin and history of Frango shio koji karaage
Shio koji karaage chicken is a traditional Japanese dish consisting of pieces of chicken marinated in shio koji, a mixture of water, salt and fermented rice. The origin of this dish dates back to the Edo period (1603-1868), when shio koji was used as a natural food preservative, as well as being considered an ingredient with medicinal properties.
Karaage is believed to have been introduced to Japan by the Portuguese in the 16th century, and over time it has been adapted and incorporated into Japanese cuisine, and shio koji karaage chicken has become one of the most popular dishes in the regions of Kyushu and Nagasaki.
Today, shio koji karaage chicken is a dish appreciated throughout Japan and has also gained prominence in other countries, being a delicious and healthy option for those who like oriental flavors.In addition, shio koji is known to increase the taste and sweetness of food, making this dish even more irresistible.
About the recipe
- Name of the plate: Chicken shio koji karaage
- Name of the dish in English: Shio koji karaage chicken
- Name of the plate in Japanese: 塩麹の鶏の唐揚げ
- Name of the Romanian dish: Shio Koji no Tori no Karaage
Information about preparation
- Time to prepare: 5 minutes
- Time of Cooking: 10 minutes
- Difficulty: SIMPLE
- It suits: 2-4 people
- Occasions: Main meal side dishes, fall, spring, summer, winter
Ingredients – Ingredients
Check out the necessary and optional ingredients Chicken shio koji karaageIt makes sense to improvise
- 250 grams of chicken
- 2 tablespoons of shio koji
- 1/2 rated garlic
- 1/2 cup of roasted ginger
- 1/2 cup of soy sauce
- The Black Pepper
- 1 beaten egg
- 2 tablespoons of flour
- 1 tablespoon of potato starch katakuriko
- Mayonnaise to serve (optional)
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Chicken shio koji karaage. Follow the instructions below in the preparation mode or step by step.
How to prepare the Chicken Shio Kiki Karaage:
Start by cutting the chicken into small pieces and putting them in a bowl. Then add the shio koji, garlic, ginger, soy sauce and black pepper. Let marine for 10 minutes.
While the chicken sea, prepare the flour mixture. In a separate bowl, mix the egg with the marinated chicken. In another bowl, mix the flour and Katakuriko starch.
Take a piece of chicken and dive into the flour mixture, making sure to uniformly cover all sides.
Heat the oil in a heavy bottom pot until it reaches 170 ° C. Add the chicken and fry for 4-5 minutes.Then remove the chicken from the oil and increase the fire to 180-190 ° C.
Put the chicken back in the pot and continue to fry until the outside is crouchy and golden.
Serve the hot Shio Ki Ki karaage chicken, accompanied by Japanese mayonnaise for diving. Good appetite!
