Experience the umami explosion of our Horn of Plenty Karaage with Shio-Koji! Made with tender chicken thighs marinated in shio-koji and Natural Nordic horn of plenty powder, these crispy bites are a flavorful twist on the Japanese classic. Indulge in a taste of Nordic-Japanese fusion cuisine!
Umami-rich horn of plenty karaage with Shio-koji
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Category
Main courses
Recipe: Minori Yoshida & Benjamin Öberg
Photo: Minori Yoshida & Benjamin Öberg
Ingredients
- 2 boneless chicken thighs
- 2 tsp shio-koji
- 1 tsp light soy sauce
- 1 tsp sake
- 1 small garlic clove, grated
- 1 + 2 tsp Natural Nordic horn of plenty powder
- 3 tbsp potato starch
Directions
Marinate Chicken:
- Slice chicken thighs into 4-5 equal pieces.
- Place chicken in a sealable bag/container.
- Add shio-koji, soy sauce, sake, grated garlic, and 1 tsp horn of plenty powder.
- Mix the marinade well into the chicken, seal airtight, and refrigerate overnight.
The next day:
- Combine potato starch and remaining horn of plenty powder in a small bowl.
- Heat a deep fryer or skillet with oil to 180°C.
- Coat each chicken piece in the starch mix, ensuring full coverage.
- Carefully fry for ~3 minutes until crispy outside and cooked inside.
- (Optional) Refry for added crispness.
- Serve with freshly squeezed lemon and crispy greens like lettuce or cabbage.
Recipe Note
Marinating chicken with shio-koji and horn of plenty powder, makes a really umami-rich karaage. Mixing the mushroom powder into the coating starch creates a nice dark color, as well as intensifies the flavor! Perfectly paired to be enjoyed with sake!