Friday, April 6, 2018

Koji Chicken And Roasted Edamame Salad Tray Bake

When talking about umami, one should always spare a thought to koji.  I learned about koji from a British cooking magazine.  My daughter roasted a whole bird with it.  After that there is no turning back.

This article explains koji  pretty well.

"It's not eaten on its own, but grown on partially or fully cooked grains, such as rice and barley. As the spores begin to flourish, enzymes convert the grain into sugar, and then the enzyme-rich grain is added to a second product, such as soybeans. This secondary fermentation process causes a complete transformation in flavor and texture. It's how soybeans become miso, rice becomes sake, soybeans plus wheat become soy sauce. This resulting flavor you know and love? Umami."

Using koji may be a cooking trend, but it will stay as a regular in my kitchen.  If enough time goes by I find myself craving it.

To make this tray bake, line up your chicken thighs and with a clean spoon drop some koji on each thigh without touching the raw chicken with the spoon.  

Then, after all the chicken pieces have a dollop of koji, spread it all over the top of the chicken. 

Place in a preheated 350 f oven  and roast for 45 min.  At the last 20 minutes of cooking time scoot the chicken pieces over  to one side of the tray and add another coating of koji.

 On the other half of the tray add a pkg. of shelled edamame.

In the meantime, make a dressing for a salad.  Place the following ingredients in a mason jar.

1/8 c. rice wine vinegar
a dash of fish sauce
2 tbsp. toasted tahini

Shake well.

Heat the following ingredients through in the microwave for 15 sec. and add to the vinegar mixture.

1 tsp. grated ginger
1 clove crushed garlic
1/8 c. mirin

Shake and let cool a bit. Then add:

1/4 c. neutral tasting oil
a dash of chili oil
a dash of sesame oil

Shake, shake, shake until well incorporated.

To plate: Lay a layer of mixed greens on the plate and top with roasted edamame and place a slice of chicken near.  Sprinkle with salt, pepper and spring onions.