Easy Japanese Recipes

Braised Herb Chicken with Shio Koji

Braised Herb Chicken with Shio Koji | Easy Japanese Recipes at JustOneCookbook.com

My family loves Braised Herb Chicken, soft tender chicken slow simmered in a white wine and herb infused sauce.  I get hungry simply thinking about it.  It’s a recipe that I’ve been cooking for many years.  However, I made one change to this staple dish of ours this year, and the result was beyond amazing!  What did I do?  I simply replaced salt with Shio Koji.

Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio).  It is a live food that is rich in enzymes and brings out the umami in foods. Hikari Miso Shio Koji The texture looks like porridge and has a subtle taste of both sweet and salty.  It is often used in place of salt to enhance all kinds of foods.  It marinates and tenderizes meat and can be used to season fish and vegetables (read more about it here). Last week Hikari Miso released their Shio Koji product in the United States.  They are currently hosting sweepstakes to give away 30 Shio Koji bottles on their website.  If you want to try shio koji but it’s hard to find in your area, this is a great chance to win a bottle!  You can click here to enter.  Good luck! (Photo Courtesy: Hikari Miso Co., Ltd.)

Braised Herb Chicken with Shio Koji | Easy Japanese Recipes at JustOneCookbook.com

We’re celebrating Thanksgiving this week in the United States.  If you are looking for a non-turkey dish for a smaller get together, I recommend this easy braised chicken recipe for a small party.

To get the Braised Herb Chicken with Shio Koji recipeclick here over at the Hikari Miso’s website.  Thank you for reading my blog, and enjoy cooking with shio koji! Hikari Miso Shio Koji Note: If you cannot find shio koji, use 1 tsp. salt instead for this recipe. Hikari Miso products are available in Japanese grocery stores and Amazon. Disclosure: This post is sponsored by Hikari Miso.  To read more about my partnership with Hikari Miso, click click here.

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  • Kate from Scratch November 25, 2013, 11:27 am

    This looks delicious, Nami! Can’t wait to try this one.

    Reply
  • Albert Hoekman November 25, 2013, 12:16 pm

    Darn US only for the sweepstakes. Guess I’ll have to turn to Amazon if I can’t find anything in Sweden not in Stockholm (>.<). I want to try the dish twice and see the difference in flavor. But that's a project for later.

    Reply
    • Nami November 25, 2013, 12:49 pm

      Hi Albert! Sorry the giveaway is limited to the US. Stay tuned for other international giveaways in coming weeks! :)

      Have you seen shio koji in Japanese grocery stores in Stockholm? Planning to share a post on how to make shio koji for those who can’t find it. However, the recipe requires koji, which can be also hard to find if a Japanese supermarket doesn’t sell it… Really hope shio koji will be widely available like soy sauce and miso soon. :)

      Reply
      • Albert November 25, 2013, 2:50 pm

        That’s good news ;D

        When I search for japanese supermarkets in Sweden most of them end up being in Stockholm and I just don’t find any in nearby towns and cities.(Clarification: Stockholm is about 5-6 hours away.) Actually now that I think about it I could always try asking some restaurants in the neighborhood if they are willing to sell some condiments. Can’t hurt to try.
        Heh, yeah I’m struggling with some ingredients you use but that’s no surprise here (:
        I will get them some time one way or another! I’ll take a vacation to Japan if I must! (It’s planned as the next time I go on a vacation.)

        Tomorrow I will make Chicken Katsu, not sure with what yet. I was planning to use a deep fryer for that. Is that inadvisable? I use normal vegetable oil for frying the chicken and have a sieve for getting the crumbs out. I have good hopes (:.

        Btw I think Panko is amazing for coating stuff. :D

        Thanks for reading, I like food so it makes me talk a bit more.

        Reply
        • Nami November 25, 2013, 4:32 pm

          Hi Albert! Thank you for checking – I’m always curious if my ingredients are hard to find. I do my best to keep it simple, but I know some ingredients/condiments are just hard to find in some areas.

          Deep fryer is great! I have both recipes (baked and non baked chicken katsu). And glad that you are willing to pick up the crumbs out. Only few pieces may be left in the oil, but it’s important to keep picking up between batches to keep the oil clean (those crumbs make the oil darker). You will do great!

          Yeah panko is one of my favorite things to use for cooking! I love korokke most among all the panko recipes. :) Thank you for your feedback – I really appreciate it!

          Reply
  • Lokness @ The Missing Lokness November 25, 2013, 12:36 pm

    Definitely learned something new today. I would love to try it and see what shio koji tastes like. A comfort dish like this would win over the crowd in any party. Happy Thanksgiving!

    Reply
  • Jocelyn (Grandbaby Cakes) November 25, 2013, 12:39 pm

    This braised chicken is gorgeous! I am seriously in awe.

    Reply
  • Sandra November 25, 2013, 1:04 pm

    What an interesting seasoning. Finding the right salt balance is sometimes a challenge. I’d love to try this.

    Reply
  • yummychunklet November 25, 2013, 1:23 pm

    Great looking chicken dish! Very fitting for this colder weather.

    Reply
  • Choc Chip Uru November 25, 2013, 2:21 pm

    The chicken looks succulent and delicious :D

    Cheers
    CCU

    Reply
  • A_Boleyn November 25, 2013, 3:07 pm

    I learn something new every time I visit. I’ll keep an eye out for the rice malt. :)

    Reply
  • Eha November 25, 2013, 3:33 pm

    Lovely chicken recipe I too will have to make with ordinary salt ~ or when next shopping on Amazon shall take a look! The shio koji does sound interesting . . . but the herbs alone would make this a very tasty dish :) !

    Reply
    • Nami November 27, 2013, 11:02 pm

      Hi Eha! I think you’d be very surprised about this amazing condiment. I don’t like always following trends and it took me a while to get my hands on my first shio koji, too. I am really glad I tried this. I truly enjoy experimenting with this condiment! :)

      Reply
  • tigerfish November 25, 2013, 3:34 pm

    I have seen Shio Koji a couple of times but not really sure how to use it. Now I do! Thanks.

    Happy Thanksgiving to you and your family.

    Reply
  • Sandra | Sandra's Easy Cooking November 25, 2013, 4:24 pm

    Mmmm…that chicken is welcome anytime here! Looks fantastic, and recipe with such a tempting pictures!YUM! Happy Thanksgiving, Nami to you and your family!

    Reply
  • Raymund November 25, 2013, 4:46 pm

    Now I feel like I wanna try that new ingredient, never seen or heard of those but if you say it gives that unami flavour I might get addicted toit.

    Reply
  • Ashley Bee @ Quarter Life Crisis Cuisine November 25, 2013, 5:05 pm

    I have never heard of this seasoning but I’ll be sure to check it out now! And I love your pictures here :)

    Reply
  • Libby November 25, 2013, 5:38 pm

    This looks delicious! I wonder if it’ll be difficult to get shio koji in Melbourne…

    Reply
  • Daphne November 25, 2013, 5:49 pm

    It looks amazing Nami!!! JUst a change of one ingredient hey. Such a hearty dish.

    Reply
  • John@Kitchen Riffs November 25, 2013, 5:56 pm

    I’ve not heard of shio koji before – sounds like an interesting product. Your chicken looks great! I hope you have a wonderful Thanksgiving.

    Reply
  • Kate in New York November 25, 2013, 6:28 pm

    This looks so delicious. I have read about shio koji but have never eaten it, at least to my knowledge. I’m curious, how does the flavor improve by using it instead of salt? Have you used it with other recipes?

    Reply
    • Nami November 27, 2013, 11:10 pm

      Hi Kate! It’s hard to describe! It brings more depth to the taste – complexity. Just adds whole new dimension, if I call it umami… It’s easy to compare if we have two same food, one with shio koji and one with salt. I will share Karaage recipe soon. You can definitely tell the difference with this recipe. I’ve made several recipes with shio koji which will be posted in the next few months. :)

      Reply
  • Jeanette | Jeanette's Healthy Living November 25, 2013, 7:22 pm

    I’ve never tried Shio Koji but am now really curious to taste it and use it in place of salt in recipes. Love your alternative to turkey for Thanksgiving Nami. Have a Happy Thanksgiving!

    Reply
  • Baby Sumo November 25, 2013, 7:33 pm

    Hi Nami, this shio koji sounds interesting. I wanna try n see if I can get it here.

    Reply
  • Adrian (food rehab) November 25, 2013, 7:47 pm

    Gosh. I’m hungry just by looking at this. Love braised meats…melts in your mouth.

    Reply
  • Mr. & Mrs. P November 25, 2013, 8:28 pm

    Wonderful! What a great dish!! Looks amazing!

    Reply
  • Ash-foodfashionparty November 25, 2013, 8:38 pm

    Very interesting, it is a live food, intrigued.
    I can’t wait to get my hands on it to try something with it.
    Nami, love the method of braising, and this dish looks delicious.

    Reply
  • Laura (Tutti Dolci) November 25, 2013, 8:42 pm

    This looks so good, Nami. I love the herbs!

    Reply
  • Shirley November 25, 2013, 8:49 pm

    I love braised dishes when it gets cold outside, especially ones braised in white wine. I’ve never heard of Shio Koji before… always learning new things from you, Nami! I’ll have to look for some, or maybe even win a bottle. ;) Have a Happy Thanksgiving!

    Reply
  • Lorraine @ Not Quite Nigella November 25, 2013, 8:49 pm

    Ooh I’m so curious about shio koji! I must try and get my hands on some :)

    Reply
  • Dedy@Dentist Chef November 25, 2013, 8:51 pm

    I just brought koji from ebay thx to you Nami…
    my fellow friend in Japan said that there’s no grey area of koji, either like or dislike it…
    since i can handle natto, this koji is tempting to try!

    Reply
  • Judit + Corina @WineDineDaily November 25, 2013, 10:25 pm

    What a beautiful chicken dish Nami! Perfect for winter.
    Cheers,
    J+C

    Reply
  • Hotly Spiced November 25, 2013, 11:51 pm

    I love this, Nami. It looks so comforting and your pot is gorgeous. There’s something very comforting about slow-cooking xx

    Reply
  • Mi Vida en un Dulce November 26, 2013, 1:54 am

    Chicken is my kid’s favorite, and mine also as I don’t have to deal with them at dinner time. This recipe is some similar to the one we have: “escabeche”.

    Reply
  • Kelly November 26, 2013, 2:55 am

    I love braised dishes and this chicken looks incredible Nami! Such a comforting meal that’s perfect for this time of year :) The flavors sound incredible too, thanks so much for sharing :) Hope you and your family have a wonderful week and Happy Thanksgiving!

    Reply
  • Belinda @zomppa November 26, 2013, 3:14 am

    Oh my goodness – on these cold nights, this is a perfect way to gather!

    Reply
  • Belinda @themoonblushbaker November 26, 2013, 4:46 am

    This looks stunning Nami!
    I might be in 30 degreee weather in the sun but I want this on my kitchen table

    Reply
  • Susan Brooks November 26, 2013, 5:49 am

    I live near an H Mart. I always want them to do cooking lessons especially for people who are new to the ingredients. A lot of the food I know and use, but some are a riddle. Would love if you could make that happen.
    Thank you for teaching me new ways to cook.

    Reply
  • Monica November 26, 2013, 6:53 am

    This is the season for braising and warm hearty foods like this! It looks just fabulous and I enjoy learning about this interesting ingredient. Thanks for sharing and I’ll have to check it out!

    Reply
  • Holly | Beyond Kimchee November 26, 2013, 6:58 am

    This is a very comforting dish for the season. I now learned about what shio koji actually is. I can tell the chicken will be so tender and flavorful. Thanks for sharing, Nami.

    Reply
  • wok with ray November 26, 2013, 9:42 am

    This braised chicken must be so flavorful. Me too is getting hungry just by looking at it. Happy Thanksgiving to you and your family Nami! :)

    Reply
  • Evelyne@cheapethniceatz November 26, 2013, 11:09 am

    Really interesting product, I have never heard of it. I know its very much a fad but I love trying ‘live’ products. And it is perfect for your beautiful braised herb chicken.

    Reply
  • Rosa November 26, 2013, 12:07 pm

    Comforting and tasty! A great wintertime dish.

    Cheers,

    Rosa

    Reply
  • nipponnin November 26, 2013, 12:21 pm

    I have different brand of shiokoji in my refrigerator. I bought it without direction (recipe)…just because I was curious. Thank you for the recipe, now I have a place to go. This really looks nice!

    Reply
  • Marta @ What Should I eat for breakfast today November 26, 2013, 12:33 pm

    I do not celebrate Thanksgiving, but I appreciate this recipe. And I am outside US, so unfortunaltely…

    Reply
  • Michael November 26, 2013, 2:21 pm

    Interesting to see how koji is used. Have you checked out Izakaya Yuzuki in the Mission in SF? They claim to specialize in food prepared using koji.

    Reply
    • Nami November 26, 2013, 2:26 pm

      Hi Michael! No I haven’t tried Izakaya Yuzuki before. Thanks for letting me know! I’d love to check it out one day. :)

      Reply
  • michael November 26, 2013, 3:57 pm

    Ooo.. that looks good. I found your site looking for different recipes. I like your site very much and printed several of your recipes.

    I love to cook and bake and also post recipes too, please visit my blog sometime.

    thanks again for the recipes.

    Reply
  • Balvinder November 26, 2013, 5:47 pm

    That chicken look so delicious! Shio Koji seems an interesting condiment, haven’t heard of it thou.

    Reply
  • mjskit November 26, 2013, 8:41 pm

    Rice malt fermented with salt – I’ve never heard of it, but then you’ve introduced me to a lot of ingredients that I’ve never heard of. Thank you for that Nami! I can smell the braised chicken dish just looking at that pictures. This is my kind of dish! Hope you and your family have a wonderful Thanksgiving Nami!

    Reply
  • Kimmi November 26, 2013, 9:56 pm

    What a hearty dish! My relatives and family are doing a traditional turkey at our Thanksgiving dinner, but this braised chicken seems like an equally tasty option. =) I’ve never heard of Shio Koji before, so thanks for introducing it to us.

    I hope you and your family have a warm and lovely Thanksgiving holiday!

    Reply
    • Nami November 30, 2013, 2:14 am

      Thank you Kimmi! I hope you had a great Thanksgiving with your family and relatives! xo :)

      Reply
  • Elizabeth @Mango_Queen November 26, 2013, 11:20 pm

    This is a perfect family meal for the holidays. So glad you shared it with us. I haven’t tried shio koji yet, but I will definitely get some. Happy Thanksgiving to you and your family, Nami. I am grateful for your kindness and friendship :-)

    Reply
  • Mich Piece of Cake November 26, 2013, 11:39 pm

    Your braised herb chicken makes my mouth water!

    Reply
  • Gintare @Gourmantine November 27, 2013, 12:40 am

    Oh, how I love braised meats and this looks wonderful, Nami! I have to say, never heard of Shio koji before, maybe my local toko will have.

    Reply
  • Ramona November 27, 2013, 4:04 am

    Looks like a pot of perfection. Love this dish… perfect for the cold weather we are having. Hope you have a wonderful Thanksgiving. :)

    Reply
  • sowmya November 27, 2013, 10:13 pm

    I love this combo of herbs and chicken.. it looks yum !! Very comforting :)

    Reply
  • John Pierre November 28, 2013, 8:25 pm

    Hi! I visited a local Japanese grocery here in Manila yesterday and to my pleasant surprise found and immediately bought a bottle of Hanamaruki shio kouji. However, it has a mirin-like appearance. How does it differ from Hikari in terms of taste? Do I use in the same manner as the latter? Thanks.

    Reply
    • Nami November 30, 2013, 1:45 am

      Hi John! So happy to hear you found shio koji in your local Japanese store! Each brand is slightly different in terms of saltiness and texture etc so you have to give it a try. Try replacing salt with shio koji when you marinate meat and fish or stir frying! :)

      Reply
  • Terra December 1, 2013, 4:57 pm

    It has been awhile since I have stopped by and said hi! I hope you are doing well! I love learning about different food from you. The Shio Koji sounds really interesting, I bet my hubby would love it! Your braised chicken looks delicious, and a perfect comfort food! Hugs, Terra

    Reply
  • TheKitchenLioness December 1, 2013, 10:31 pm

    Dear Nami, I never stop learning about new ingredients when I come here – this shio koji sounds very interesting and, of course, your dish of braised chicken is so succulent looking!
    My dear friend, I hope you spend a wonderful Thanksgiving with your family, wonderful friends and fabulous food!
    Andrea

    Reply
  • Laura @ Family Spice December 2, 2013, 8:24 pm

    Now this would be a wonderful way to introduce Japanese flavors to my kids. It looks like a chicken stew we would eat normally. Now this is very doable for a novice like me to try out!

    Reply
  • Sissi December 3, 2013, 9:22 am

    It looks so good and comforting! Reminds me of a Greek baked chicken recipe I saw today… I have never heard of such a seasoning, but it sounds delicious. PS Doesn’t koji mean “lees”? I don’t know why but this translation has stayed in my head somehow.

    Reply
  • Priscilla | ShesCookin December 4, 2013, 5:29 pm

    I’m always on the look out for ingredients that add umami to a dish – I’m curious about the sweet/salty flavor Shio Koji and will have to look for it at the Japanese market. What a delicious comforting stew!

    Reply
  • Kristi December 5, 2013, 7:14 am

    Nami, I don’t own a dutch oven. Do I really need it to achieve the perfection you got there? If so, can you recommend one?

    Reply
    • Nami December 6, 2013, 12:55 am

      Hi Kristi! You can use regular pan/pot. I like using it so heat circulate well (and good for photography for the blog. ;)). Don’t worry you will still make good meal. :)

      Reply
      • Kristi December 6, 2013, 6:18 am

        Thank you~! I can’t wait to make this tomorrow :)

        Reply
        • Nami December 6, 2013, 8:47 am

          Hope you like it. :) Thank you Kristi! xo

          Reply
          • Kristi December 12, 2013, 5:19 am

            It was the BSET chicken meal I ever made. Thank you for the recipe. ^_^

            Reply
            • Kristi December 12, 2013, 5:20 am

              Oops…*BEST*

              Reply
            • Nami December 12, 2013, 8:41 am

              Hi Kristi! So happy you liked it!!! Yay! Thank you so much for trying this recipe out! :)

              Reply
  • cquek December 5, 2013, 10:59 pm

    I am trying it!

    Reply
  • Angie December 10, 2013, 12:08 am

    Hi there, this dish looks amazing! I’m gonna cook this for Christmas. Do u think I can marinate the chicken overnight? Will it be too salty due to the shio koji? Thanks!

    Reply
    • Nami December 11, 2013, 9:05 pm

      Hi Angie! Sure, just be careful not to marinate too long and it may end up salty. But over all, it should be okay… :)

      Reply
      • Angie December 11, 2013, 9:24 pm

        Thank you!

        Reply
  • Dr.Sindhoora Adyanthaya December 11, 2013, 2:44 pm

    I have never tasted japanese food, this recipe looks delicious ,so this will be my first japanese dish. I’ll let you know after trying this, thanks for the recipe.

    Reply
  • Kathleen DiTommaso January 30, 2014, 9:39 pm

    I received a bottle of Shio Koji & found your recipe for Braised Herb Chicken with Shio Koji; the timing seemed right: I had everything on hand plus I needed to get something on the stove that would (almost) cook itself. Wow! Hubby almost didn’t leave me any leftovers. I did use boneless, skinless chicken thighs & increased the onion/carrot/potato ratio a bit since I didn’t have a pound of chicken. Very delicious! Per the husband, I am to make this *often*. (BTW; he hates garlic & onions, yet had no complaints w/your recipe.)
    Thank you for bringing my attention to the Shio Koji & your recipe for it as well.
    -KD

    Reply
    • Nami January 31, 2014, 10:52 am

      Hi Kathleen! Congrats on winning that bottle! I wondered who got the prize and I’m so happy you are already trying the recipe! Haha, so happy to hear your husband enjoyed this dish. Hope you enjoy other shio koji recipes as well (but I guess he want you to make the braised herb chicken again? :D). Thank you for your feedback!

      Reply