✿Tender Chicken Fillet Teriyaki with Shio-Koji✿

✿Tender Chicken Fillet Teriyaki with Shio-Koji✿

The chicken fillets are so tender. It goes great with rice or drinks. Since these chicken fillets are still soft even when cooled, they're great for bento lunch boxes.

Ingredients: 3 servings

Chicken tenders
300 g
Shio-koji (salt-fermented rice malt)
1 tablespoon
as needed
◎Soy sauce
1 and 1/2 tablespoons
◎Brown sugar
1 tablespoon
1 tablespoon
1 tablespoon
Vegetable oil
as needed


1. If the chicken tenders have white strands of sinew, remove them. Cut the chicken into bite-sized pieces.
2. Put the chicken from Step 1 into a plastic bag. Add the shio-koji and rub it in. Let sit for 10 minutes.
3. Combine the ◎ ingredients.
4. Coat the chicken tenders from Step 2 with katakuriko. Heat oil in the frying pan and brown the chicken. Once browned, stir in the sauce from Step 3.
5. It's done ♫

Story Behind this Recipe

Since meat becomes softer when prepared with shio-koji, I tried using it to make my usual chicken fillet teriyaki. My family ate these up happily.