Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise. Shio Koji is a newly popular seasoning in Japan. The salt koji balances the acidity of the lemon, creating a delicious and simple sauce for the asparagus. Therefore, this recipe contains no analysis.
Sauteed Vegetables With Garlic & Soy Sauce Crisco. Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper. Put the chicken back and fry until the. You can have Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise
- It’s 1 1/2 tbsp of ★Shio-koji.
- It’s 1 large of ★Chicken breast.
- Prepare 1 tsp of ★Honey.
- Prepare 2 tbsp of Katakuriko.
- It’s 2 tbsp of Sesame oil.
- Prepare 1 tsp of ☆Wasabi.
- It’s 1/2 tbsp of ☆Soy sauce.
- Prepare 1 tbsp of ☆Mayonnaise.
The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it.
Sautéed Shio-Koji Marinated Chicken Breast with Wasabi-Soy Sauce-Mayonnaise instructions
- Slice the chicken into about 1.5cm-thick diagonal cuts. Put the ★ ingredients into a plastic bag, mix well and leave to marinate for a day..
- Put the katakuriko in the bag and shake the bag to coat the chicken with the flour. Cook the chicken with sesame oil in a frying pan. Brown it first over high heat, then turn the heat down to low since the chicken can burn easily..
- Turn off the heat and wipe away any excess fat in the pan with paper towels. Add the ☆ sauce ingredients to the pan and coat the chicken with it..
So I used wasabi paste, soy sauce, mayo and garlic powder. Reviews for: Photos of Wasabi Mayonnaise Sauce. Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork. Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami. The simplest way to use shio koji is as a marinade.
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