Shiokoji (Salted Koji) is a fermented mixture of Koji, (rice inoculated with the special — and safe — mold Aspergillus oryzae), shio (sea salt) and water and it’s used as a seasoning in place of salt. It’s packed with Umami and bring out of more flavor of any meat.
I used Herb koji from Misoya Nagomi for this recipe, but regular shiokoji makes chicken so delicious too!
What you need; Makes about 15 skewers
- 1 lb. (425g) of Chicken breast or thigh chopped into ½” cubes
- 2 ½ tbsp. of Herb Koji
- Bamboo skewers
- In a medium bowl, mix the chicken and Herb koji and marinate for 4-5 hours.
- Thread chicken onto skewers about 5 pcs each.
- Grilling or BBQ Grill until charred and cooked through, about 6 minutes per side.