Grilled chicken thigh with salt koji
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▷ ▷ @ shinyan _ iegohan 2019 2019
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"I can't work together and go home and make it from scratch..."
"Children's homework, baths, cuddles... it's not about cooking."
"But I still want my children to eat properly..."
My wife spent her time thinking that way.
So i.
What can I do as a husband?
'As a father, where will I be concerned? '
The answer was "morning time."
No one is awake in the kitchen.
Just a little bit to help the night.
That is the form of my thoughts.
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"🌀 forgot to go shopping and there was only chicken in the fridge."
"🌀 taste is not strong and I want to eat refreshing"
Such a problem is solved with this!
👍 Working time 10 minutes 👍 2 seasonings 👍 less washing 👍 less soaking
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Not only that.
Using shio-koji has many positive effects ✨
1. Soft and juicy finish
Enzymes (proteases) contained in shio-koji break down proteins and make the meat surprisingly tender.
2. Umami goes up
The amino acids produced by the fermentation of shio-koji enhance the umami of the meat, adding depth and mellowness to the taste.
3. Soak in the taste well
Not only salt, but also the power of koji makes the taste reach the ingredients. Even in a short time, the taste is decided, so it is ideal for preparing!
4. Plus for intestinal activity ◎
Shio-koji, a fermented food, can be expected to improve the intestinal environment.
5. Salty taste works well with a small amount
Even if the amount of salt is modest, the taste is satisfying with the richness of koji.
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📝 (for 4-5 people)
・ Chicken thighs: 3 pieces (about 600-700g)
< Seasoning >
・ Shio-koji: 2-3 spoon spoon (about 7% of the weight of the meat)
・ ● Sake (if any): tablespoon 1
· Rice oil: tablespoon 1 (for baking: salad oil is OK)
🍳 [How to make]
Cut chicken thighs into easy-to-eat sizes (cutting is also OK)
Put chicken and sake in a plastic bag or bowl and mix well.
Soak in the refrigerator for at least 15 minutes (ideally 1-3 hours, preparation the night before is also OK)
Heat oil in a frying pan and bake from the skin on medium heat (until both sides are browned)
Turn it over and cook it to the inside (about 5-6 minutes)
After baking, let it rest a little and pack it in a storage container to complete!
⭐ ︎ point ⭐ ︎
✔ ︎ Refrigerated for 3-4 days, so it's convenient to make!
✔ ︎ Shio koji table spoon 1 is about 18g
✔ ︎ If it is not salty enough, lightly salt and pepper is OK!
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塩麹を使った鶏ももの焼き方にはいくつかコツがあります。パリッとした食感を求めるならフライパンはよく熱して皮面から焼き始め、じっくり焼き色をつけることが大切です。オーブンで調理する場合でも、途中で皮を上にしてグリル機能を活用するとパリパリ感が増します。 塩麹の効果として、肉を柔らかくする酵素の働きだけでなく、発酵由来の旨味成分が肉の味を深めてくれるので、シンプルな味付けでも満足度が高い一品になります。短時間の漬け込みでも十分効果があるため、忙しい朝に揉み込んで冷蔵庫保存しておけば、夜の調理が格段に楽になります。 また、塩麹は少量でもしっかり旨味と塩味を感じられるので、減塩が必要な方にもおすすめです。塩麹の腸内環境への良い影響も期待できるため、健康面でもプラスになるでしょう。 忙しい共働き家庭や子育て中の方にとって、朝の時間を有効活用して夜の料理負担を減らすこの調理法は心強い味方です。塩麹パワーで、鶏もも肉がしっとり柔らかく、かつパリパリな食感に仕上がるので、家族みんなで楽しめます。ぜひ一度試してみてください。
