Handcrafted koji since 1689- Spanning 8 generations


Poultry & Meat Dishes
Roasted Shio-koji Herb Chicken

Shio-koji makes the chicken tender. Use basil or oregano instead of thyme if you like.

Ingredients (2-3 servings)

6 chicken drumsticks (about 750 gm)
4 tablespoons shio-koji
1 tablespoon olive oil
2 cloves garlic
2 sprigs of thyme
3 small spring potatoes
Coarsely ground black pepper

Preheat the oven to 180˚ C (350˚ F). Lightly oil a shallow baking pan.

  1. Put two incisions into the chicken drumsticks.
  2. Cut the garlic cloves lengthwise in half.
  3. Boil the potatoes until they can be pierced with a bamboo skewer. Set aside.
  4. Put the chicken and the shio-koji in a bowl and mix until the chicken is well coated. Add the olive oil, garlic, and thyme and mix well. Let it sit 15 minutes.
  5. Remove the chicken from the bowl and place in the baking pan.
  6. Pour the leftover chicken marinade over the potatoes and mix well. Add the potatoes to the pan with the chicken.
  7. Bake for about 20 minutes until the chicken is golden brown. Sprinkle with black pepper to taste.

shiokoj : 10 % of chicken weight
for each pound, use 2 ½ Tbsp. ; for each kilo, use 5 Tbsp.