Thursday, September 6, 2012

Shio-koji marinated chicken tender 鶏のささ身の塩麴焼き

After I made shio-koji 塩麴 and shio-koji pickled vegetables, I tried chicken tenderloin. Since everybody seems to be raving about the shio-koji marinated food, our expectations were high.

I put just enough shio-koji (10% weight is recommended) to thinly cover the surface of the tenderloins in a Ziploc bag, I massaged it, removed the air as much as I could and let it marinade over night in the refrigerator.

Next day, I took the chicken tenderloin out of the bag and cooked it using a small amount of light olive oil on a medium-low flame (see below). I did not remove the shio-koji from the surface. Because shio-koji contains starch and sugar, the surface browned much more quickly than without shio-koji. I cooked both sides for several minutes each until it was done.

I served this with the previously made shio-koji pickled vegetable and Campari tomato (The first picture). How was the chicken? To be honest, we were disappointed. It was OK and the meat was moist but attained a strange “doughy” consistency. It felt like the meat was cooked before it was cooked (it must have been cured in shio-koji). Perhaps, marinating overnight was too much or, perhaps, the benefits of shio-koji are overhyped. Before we give up, we will try several more iterations.

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