〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

We have slowly marinated chicken in nori koji—a blend of the mellow saltiness of shio koji and the aromatic Suji-Aonori—and then roasted it until it is plump and tender. As it cooks, the chicken’s fat and umami infuse the Aonori, releasing a toasty aroma and rich depth of flavour with every bite.

This dish has an addictive flavour that is perfect not only as a side dish with rice but also as an accompaniment to drinks.

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Ingredients (2 Servings):

• Suji-Aonori (Raw): 150g/30g (Before desalting/After desalting)
• Chicken thighs: 2 (300g)
  
• Shio-Koji (Salted rice malt): 4 tbsp
• Garlic: 1 clove (thinly sliced)
• Vegetable oil: 1 tsp

How to:

1. Desalting the Suji-Aonori
   Place the Suji-Aonori (Raw) in a bowl, rinse briefly under plenty of water to remove the salt, then rinse again and soak in water for about 1 minute to desalt. Once desalted, drain thoroughly and chop finely. *View video on How to desalt Suji-Aonori (Raw).
2. Making the Nori-koji Marinade: Place the salted rice malt and chopped Suji-Aonori in a bowl and mix together, then coat the chicken thighs thoroughly with the mixture and leave to marinate. Place in a storage bag or similar and leave to marinate in the fridge for half a day to overnight.
3. Preparing the Aroma: Place vegetable oil and sliced garlic in a frying pan and heat gently over a low heat. Once the garlic becomes fragrant and starts to brown slightly, remove it from the pan. (Take care not to burn it.)
4. Frying: Lightly brush off any nori koji onto the surface of the chicken and fry skin-side down over a medium heat. Once browned, turn it over, cover with a lid and cook gently over a low heat until cooked through for 10 minutes on both sides. *Add the nori koji just before serving and warm it slightly, taking care not to overcook it.
5. Serving: Cut the chicken into bite-sized pieces and serve with the Nori-koji (Suji Aonori), which has absorbed plenty of the umami from the salt koji and the chicken. Top with fragrant garlic chips to add an aromatic touch to this delicious dish.

Tip:

• The Suji-Aonori fully absorbs the fat released by the chicken and the umami of the shio-koji. That's why we recommend serving it on top rather than serving it on the side.
• As chicken marinated in shio-koji tends to burn easily, it is safer to use low heat. Cook it slowly.