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CHICKEN

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KOJI CHICKEN BREAST

// SERVES 4

This recipe is going to change your life as a cook. I am not being dramatic. Game changer. I could write a book (I might) on the use of shio koji. It’s dead simple and the payoff is giant. “Koji’d” rice is the base you begin with when you make sake or miso. Shio koji is made from fermented rice, water, and salt—it ends up looking a bit like rice pudding. As in this recipe, the salt and starch in shio koji can act as a tenderizer for your protein of choice. If you prefer, you can swap the chicken for pork tenderloin or practically any cut of beef.

2 skinless, boneless chicken breasts

2 tablespoons shio koji

1 tablespoon canola oil (or other high-heat neutral oil)

  1. In a ziplock bag (or glass or plastic container), place the chicken breasts and coat with the shio koji. Squeeze out all the air and make sure the koji surrounds the meat on all sides. Refrigerate for at least 2 hours and up to 24 hours.

  2. Preheat the oven to 325°F.

  3. Remove the chicken from the bag, lightly rinse off the koji, and pat dry.

  4. In an oven-safe skillet over medium-high heat, heat the oil. Sear the chicken, about 5 minutes per side.

  5. Place the skillet in the oven and cook until the internal temperature of the chicken reaches 175°F, about 10 minutes. Allow the meat to rest for 10 to 15 minutes before slicing or shredding.

  6. Assemble the bowl according to the recipe instructions.