| ２～４ Servings | |
|---|---|
| Chicken thigh | 2 |
| Koji Salt (Shio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.) | 10% of the weight of chicken |
| Cilantro | As needed |
| Lime | As needed |
| Ｔomato | As needed |
| ● Ｃhopped garlic | 2 |
| ● Katuso (bonito) Shuto | 1～1.5 tbsp |
| ● Soy sauce | 1 tsp |
| ● Oyster sauce | 1 tbsp |
| ● Chopped ginger | 1 tsp |
| ● Ｔurmeric | Small amount |
| ● Black pepper | Small amount |
| ● Chopped Cilantro for decoration (only the root part is used) | 3 |
Directions
| 1. | With a fork, poke holes and spread salt evenly. Place it in a ziplock bag and marinate with ●. | |
|---|---|---|
| 2. | Bake or grill each side for about 15 minutes. Garnish with cilantro and lime. | |
Tips and Pointers
Chicken thighs tastes much better after marinated for half a day to one day.
Comment
Used in this recipe!
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。
http://cn.shiino.co.jp/recipe/detail.php?no=95