Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, our family's favorite chicken tempura with shio-koji. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Our Family's Favorite Chicken Tempura with Shio-Koji. When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji. Our Family's Favorite Chicken Tempura with Shio-Koji step by step. Coat the chicken breast in shio-koji, and let sit overnight.
Our Family's Favorite Chicken Tempura with Shio-Koji is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Our Family's Favorite Chicken Tempura with Shio-Koji is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook our family's favorite chicken tempura with shio-koji using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- Prepare 1 fillet Chicken breast meat
- Get 1 tbsp Sake
- Take 1 tbsp Mirin
- Prepare 1 tbsp Shio-koji
- Make ready 1 tsp Usukuchi soy sauce
- Get 1 Grated garlic
- Get For the batter:
- Get 1 Tempura flour
- Take 1 Water
- Take For the sauce:
- Take 1 Yuzu pepper paste
- Take 1 Ponzu
Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. Last summer our family took a week-long trip to Hiroshima and Kyushu. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown.
Instructions to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- Coat the chicken breast in shio-koji, and let sit overnight.
- Chop the chicken breast from Step 1 into bite-sized pieces. Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
- Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic. Let sit in the refrigerator for about 30 minutes until the flavors soak in.
- Pat dry excess moisture with a paper towel.
- Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
- Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!
Last summer our family took a week-long trip to Hiroshima and Kyushu. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown. Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken. See recipes for Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji too. "It's really great for [tempura] fritters, chicken and pork chops," says Yoko Maeda, a private chef and food stylist who recently hosted a shio koji cooking class at her home in Marina del. Our Family Favorite Recipes Blank Cookbook Formatted for Your Menu Choices.
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