How to Make Favorite Our Family's Favorite Chicken Tempura with Shio-Koji

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Make Ultimate Our Family's Favorite Chicken Tempura with Shio-Koji. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Our Family's Favorite Chicken Tempura with Shio-Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Favorite Chicken Tempura with Shio-Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Our Family's Favorite Chicken Tempura with Shio-Koji is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Our Family's Favorite Chicken Tempura with Shio-Koji using 12 ingredients and 6 steps. Here is how you cook that.

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.

For 2 servings. Recipe by Hotochan mama

Ingredients and spices that need to be Get to make Our Family's Favorite Chicken Tempura with Shio-Koji:

1. 1 fillet Chicken breast meat
2. 1 tbsp Sake
3. 1 tbsp Mirin
4. 1 tbsp Shio-koji
5. 1 tsp Usukuchi soy sauce
6. 1 Grated garlic
7. For the batter:
8. 1 Tempura flour
9. 1 Water
10. For the sauce:
11. 1 Yuzu pepper paste
12. 1 Ponzu

Instructions to make Our Family's Favorite Chicken Tempura with Shio-Koji

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!

While this is certainly not the end all be guide to cooking fast and simple lunches it's great food for thought. The stark reality is that will get your creative juices flowing so that you may prepare excellent lunches for your family without the need to accomplish too much heavy cooking in the practice.

So that is going to wrap it up with this special food Recipe of Homemade Our Family's Favorite Chicken Tempura with Shio-Koji. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!