Recipe of Tasty Our Family's Favorite Chicken Tempura with Shio-Koji

Our Family's Favorite Chicken Tempura with Shio-Koji Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Our Family's Favorite Chicken Tempura with Shio-Koji” recipe we have found so far. This will be smell and look delicious.

Ingredients of Our Family's Favorite Chicken Tempura with Shio-Koji

1. You need 1 of fillet Chicken breast meat.
2. Make ready 1 tbsp of Sake.
3. You need 1 tbsp of Mirin.
4. It’s 1 tbsp of Shio-koji.
5. It’s 1 tsp of Usukuchi soy sauce.
6. Make ready 1 of Grated garlic.
7. Make ready of For the batter:.
8. Prepare 1 of Tempura flour.
9. Make ready 1 of Water.
10. You need of For the sauce:.
11. Make ready 1 of Yuzu pepper paste.
12. Make ready 1 of 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.

Our Family's Favorite Chicken Tempura with Shio-Koji instructions

1. Coat the chicken breast in shio-koji, and let sit overnight..
2. 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..
3. 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..
4. Pat dry excess moisture with a paper towel..
5. Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp..
6. Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!.

Rub the chicken in a marinade of mirin, usukuchi soy sauce.And if you haven't heard of Shio Koji, allow me to introduce this seasoning to you today.All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort.

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.Serve the chicken tempura hot with your favorite dipping sauces, if desired.Coat your favorite meats and vegetables and fry into delightful appetizers.Our Family Favorite Recipes Blank Cookbook Formatted for Your Menu Choices.Family Cookbook Recipe Journal A Blank Recipe Book for Family.