Chicken Breast using Shio-koji! Simple and Tender Chicken

Chicken Breast using Shio-koji! Simple and Tender Chicken

This is a delicious and tender chicken roll that uses lots of shio-koji. Pair with mustard vinegar miso sauce, and have with a beer .

Ingredients: 2 servings

Chicken breasts
Shio-koji (salt fermented rice malt)
1 tablespoon
Black pepper
to taste


1. Cut open the chicken breast. Cover the side that is going to be rolled up with shio-koji.
2. Wrap it from the bottom (from the left side as shown in the photo from step 1), and sprinkle both side with black pepper.
3. Wrap in plastic wrap, and tie both ends with a rubber band. Let it rest in the fridge for half a day.
4. Put enough water into the pot to cover the roll, and boil for about 5 minutes. Cover it with a lid after turning off the heat, and let it sit until the water cools down.
5. Take it out of the pot, remove the wrap, cool it in the fridge for 3 hours, then it's ready!

Story Behind this Recipe

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.