Shio-koji

Tag Archives: Shio-koji

Shio-Koji Chicken Wing Soup

This gentle, nourishing soup is perfect for staying healthy during winter or comforting loved ones. Chicken wings marinated in shio-koji simmer slowly with sake-kasu, white woodear mushrooms, mountain yam, sweet rice, and red jujubes, creating a soothing, porridge-like consistency.

I love using our Soup & Stew Donabe, Miso-shiru Nabe or Roast Donabe for their excellent slow-cooking properties, but any deep donabe works well. Ingredients can be omitted or substituted to fit your preferences—just let them simmer gently to bring out their rich flavors.

Taiwanese-Style Steamed Chicken Over Rice

Ji Rou Fan

This is a dish you can really savor juicy chicken breast, which is often thought to be boring! This is my take on Ji Rou Fan, a popular chicken over rice dish from Taiwan. With my donabe steamer, Mushi Nabe, it always comes out so tender, juicy, and flavorful with no effort. Marinating the breast in shio-koji for overnight can make it extra tender. The soy and ginger based sauce is really great for the dish. With the freshly-cooked Kamado-san donabe rice, chicken, and sauce, the flavors are so perfect, but feel free to add different toppings as I suggested in this recipe or something else you like.

Eggplant & Shiitake Linguine

This donabe dish is something I can whip up with ingredients I can usually find in my kitchen on a regular night. Eggplant and shiitake mushrooms are simply cooked in a donabe and finished with canned cherry tomatoes (you can use regular canned tomato or tomato purée). It’s rich in umami as I use sake and shio-koji for seasoning for a little Japanese kick, but you can do without also. I love to use my Roast Donabe, which is dry-heating capable and also equipped with extra-thick body and sturdy flat lid. With these features, this donabe promotes extra pressure and steaming effect and the ingredients can cook faster and very effectively with minimum liquid. This is a hearty and delicious vegan dish if you go without cheese (or use vegan cheese). I love adding the Parmigiano Reggiano at the end!