Broccoli and chicken with shio koji

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Broccoli to toriniku no shiokoji itame(ブロッコリーと鶏肉の塩こうじ炒め)

What kind of dish is broccoli to toriniku no shiokoji itame??

This is a dish of chicken marinated in salted malt and stir-fried with broccoli and shimeji mushrooms.

Salt is ”shio” in Japanese. “Koji” is made by propagating “Aspergillus oryzae” in grains such as rice, wheat, and soybeans, and is indispensable for making Japanese fermented foods.

Depending on what kind of food is used to propagate the fungus, the type of koji produced will change, and it is used differently depending on the fermented food to be made.

The koji used for shio-koji is made from “rice koji”, which is made by attaching fungi to rice. In general, writing ”麹” means koji made from grains such as wheat, beans, and rice, and writing ”糀” often indicates ”rice koji.”

There are two types of shio-koji: grainy and liquid. I’m using the liquid one this time.

Liquid shio-koji is made by squeezing and filtering granular shio-koji. The ingredients are the same, but since there are no grains, it is easy to use regardless of the cooking method.

This shop in Oita Prefecture is a famous salt koji retailer. Please check the HP.　　　　　👉　https://www.saikikoujiya.com

How to use shio-koji

Soak meat and fish in salt koji before cooking. Enzymes contained in shio-koji decompose proteins contained in meat and fish and increase umami components. It also has a softening effect on meat and fish.

Use this seasoning instead of soy sauce or salt. The marinated ingredients are baked or fried.

It is also suitable for seasoning ohitashi(boiled spinach) and tamagoyaki(Japanese omelet). The salt content of liquid Shio-koji is 2.2g per 15g. Granular salt koji is 15g and salt content is 1.4g Therefore, when using granules, use 1.5 times the amount of liquid shio-koji as a guide.

Check out other recipes that use salt koji. 👉　Broccoli and Grated yam　👉　Grilled Salmon Marinated in Shio-Koji

What kind of food is broccoli⁇

Broccoli was developed from kale, which is native to the Mediterranean region, and was improved in Italy and spread to Europe.

It was introduced to Japan in the early Meiji period, but it did not become widespread until the 1970s. Since then, broccoli has grown in popularity due to its high nutritional value, and in 2026 it was certified as a ”designated vegetable important to people’s daily lives.”

We usually eat broccoli buds and stems. It is said that there are over 100 types of broccoli, although they all look the same.

The daily requirement for vitamin C is 100mg. 100g of broccoli contains 120mg of vitamin C. Vitamin C is easily lost when heated, boiled, or soaked in water, so try to keep the cooking time short.

In the case of boiling, put it in boiling water for 3 minutes, then spread it on a colander and let it cool. Do not soak in water as the texture will deteriorate.

When using in stir-fries, it takes time for the stems to soften, so heat them in the microwave for about 2 minutes beforehand.

Cauliflower, a similar vegetable, is also a derivative of kale, just like broccoli, but broccoli is classified as a green-yellow vegetable. Broccoli contains more beta-carotene than cauliflower.

Recently, a new variety of broccoli called Stick Senor has been increasing in distribution. Broccoli sprouts, which are the young shoots of broccoli, are also attracting attention as a health food because they are rich in sulforaphane.

There are many types of cauliflower, and Romanesco has become increasingly popular in recent years.

NUTRITION FACTS

259 kcal Protein 21.4g Fat 16.5g Carb 9.3g Salt Equivalent 2.5g

INGREDIENTS (3SERVINGS)

• chicken thighs 300g
  • liquid shio koji 20g
• broccoli 200g
• shimeji mushrooms 100g
• oil 5g
• salt 2g
• liquid shio koji 20g
• pepper appropriate amount

COOKING INSTRUCTIONS

➀ Wipe the chicken thighs with paper towel and marinate in liquid shio-koji for 15 minutes.

② Cut the broccoli into bite-sized pieces, place in a heat-resistant dish, cover loosely with plastic wrap, and heat in the microwave for about 2 minutes.

③ Cut off the bottom part of the shimeji mushrooms.

④ Heat oil in a frying pan and stir-fry the chicken thighs.

⑤ Add broccoli and shimeji mushrooms, stir-fry, and sprinkle with salt, pepper and shio koji.

⑥ Stir-fry so that the seasonings are evenly distributed throughout.

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