Shio-Koji Cured Chicken Ham

Shio-Koji Cured Chicken Ham

Shio-koji (salt-fermented rice malt) makes chicken ham moist and tender all by itself. These days shio-koji is a must for me.

Ingredients: 1 chicken ham roll

Chicken breasts
Seasoning ingredients:
a little
1 tablespoon
1 heaping tablespoon
Shio-koji (salt fermented rice malt)
2 tablespoons


1. Rinse the chicken quickly and pat dry with paper towels. Rub the seasoning in, and leave to marinate in the refrigerator for 1 to 2 days.
2. Rinse the shio-koji off quickly. Put the chicken in a diluted saltwater solution, and leave it soaking to desalinate for 1-2 hours.
3. Pat dry completely. Place one piece of chicken skin side down.
4. Place the other piece of chicken on top of the first one, skin side up.
5. Roll the Step 4 chicken in aluminium foil into a cylinder, then wrap tightly in plastic wrap.
6. Bring a pot of water to a boil, add the roll and boil for 1 minute. Cover the pot with a lid, turn off the heat and leave the until it's cooled down.
7. When the pot from Step 6 has cooled down, chill the roll in the refrigerator before removing the foil and plastic.
8. Slice to your desired thickness and serve.

Story Behind this Recipe

Ever since I started making my own shio-koji, I've been using it to pre-treat all kinds of dishes, so my chicken ham also uses shio-koji now.