Chicken Yakitori marinated with Herb Koji

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

How to;

  1. In a medium bowl, mix the chicken and Herb koji and marinate for 4-5 hours.
  2. Thread chicken onto skewers about 5 pcs each.
  3. Grilling or BBQ Grill until charred and cooked through, about 6 minutes per side._DSC1802 _DSC1801

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