Teriyaki chicken breast with shio-koji 塩麹照り焼きチキン

japanese cake

This was another impromptu dish. It was made using the split chicken breast from which I made the tenderloins cooked with miso glaze. The breast meat was marinated in shio-koji 塩麹, soy sauce, and mirin for 5 days. This is a sort of teriyaki chicken breast but because of the shio-koji, it has a unique flavor. In addition, the shio-koji tenderized the meat and kept it moist. I served this with my wife’s holiday bread stuffing (put in a small ramekin and baked for 10 minutes to warm it up) and blanched green beans sautéed in butter.

I first cooked the chicken breasts skin side down in a frying pan with a small amount of olive oil for 7 minutes and then flipped them over. I cooked them meat side down for another 5 minutes and placed the pan in a preheated 350F oven for 10 minutes or until the thickest portion of the meat reached 160F (below). Because of the sugar in the mirin, the surface of the meat became dark (although it looks burnt in the picture it was not). I let it rest for 5 minutes before slicing.

For a dish without any recipe, this was a good dish. The chicken was moist and flavorful. We had leftovers which we used for sandwiches the following week.

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