Meats & Marination

 Key

 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

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Marinating Chicken with Soy sauce or Salt Koji (2 servings)

 

Ingredients:

  • A cut of chicken. Dry cuts are moistened and fat from skin is rendered out. Our favorite is skin on, bone in thighs. 

  • 2-4 Tbsp Soy Sauce Koji or Salt Koji (Use Salt Koji for Gluten Free)

  • Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Lemon

  1. Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!

  2. Toss the meat in the Koji, enough to cover all the meat in a thick layer. 

  3. Let sit for about 45 min- 1.5 hour. If you are using smaller pieces of meat, like strips, adjust the time to about 30 minutes. ​​

  4. Bake in oven or air fryer until cooked. Or pan fry in some oil on medium-high heat. 

Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce. 

Marinating Red Meat with Soy sauce Koji (2 servings)

This is the perfect tenderizing marinade for very tough cuts of meat!

 

Ingredients:

  • A cut of meat. 

  • 2-4 Tbsp Soy Sauce Koji 

  • Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Rice vinegar

  1. Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!

  2. Toss the meat in the Koji, enough to cover all the meat in a thick layer. 

  3. Let sit for 1-2.5 hours depending on thickness and toughness. ​​

  4. Grill or sear and bake in oven until cooked to desired level.  

Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce. 

Fried Shoyu Chicken (2 servings)

 

Ingredients:

  • 2 chicken breast cut in bite sizes

  • 2 Tbsp of Soy Sauce Koji

  • 2 garlic cloves, grated  

  • 1 tsp grated ginger 

  • 1 cup potato or corn starch 

  • 2 cups canola oil

 

  1. Put chicken, soy sauce koji, ginger and garlic in a plastic bag and marinate for 45 min. 

  2. Coat each piece of chicken with potato starch and deep fru until they are cooked through (

  3. Garnish with green leaves (cilantro is great!) and lemon

Spiced Chicken with Baked Plantains (2 servings)

 

Ingredients:

  • 2-4 Skin-on Chicken Thighs

  • 3 Tbsp Salt Koji

  • 2 Ripe Pantains 

  • 1 tsp + 2 Tbsp softened Ghee

  • Spices: (adjust to taste)

    • 1/2 tsp garlic powder

    • 1/2 tsp ginger powder

    • 1/8 tsp cinnamon

    • 1/2 tsp cumin

    • 1/2 tsp coriander powder

    • 1/2 tsp turmeric powder

    • paprika and cayenne to taste

  • Rice to serve with (Jasmine or Wild Rice recommended)

  1. Mix spices, 1 tsp ghee with Koji. Toss chicken until coated. Set aside. Let sit for 45 minutes-1.5 hours.  

  2. Preheat oven to 375°

  3. Peel plantains and slice into 1/2-3/4 in slices. Coat in remaining ghee and sprinkle with salt if desired.

  4. Bake chicken for 40 minutes or until golden brown. Add plantains about 15 minutes in and cook until caramelized, gently flipping halfway though. 

  5. Serve with rice. 

 
 
 
 
 

Lemon Herb Chicken (2 servings)

Ingredients: 

  • 2 chicken breast (boneless, skinless)

<Marinade>

  • 2 cloves of garlic (sliced)

  • 2-3 tbsp salt koji

  • 2 tbsp olive oil

  • 2 tbsp lemon juice 

<Sauce>

  • 1 tbsp butter

  • 4 tbsp white wine

  • 2-4 tbsp chopped fresh herbs (basil, rosemaries, thyme, etc)

 

  1. Mix all ingredients for the marinade in a ziplock and add chicken breast to marinate for 45 min to 1.5 hour

  2. Scrub off the salt koji marinade using spoon or paper towel (otherwise it burns easily)

  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the skillet is hot, reduce the heat and place chicken breasts in the skillet and cook for 5 to 6 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 10-12 minutes 

  4. Remove chicken from pan and keep warm

  5. Scrape the burns from the skillet and add the marinade juice, wine and butter. Cook about 2 min and stir herbs and turn the heat off

  6. Place chicken on plates, drizzle sauce on top and serve with desired side dish

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