I tried to make a baked breaded dish with shio-koji, and it turned out to be very tender and delicious.Since I didn't have a heatproof dish, I substituted with an aluminium foil bowl.Adding dry oregano or basil to bread crumbs also makes the dish tasty.Please adjust the amount of shio-koji according to your family's taste.It's also tasty to substitute the minced garlic with garlic powder.Step 5: When you are baking in the oven, if you use a grill function, it will brown the surface. Recipe by Milis

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.Make sure to secure the rubber bands properly. Recipe by AyujiCook

I've given the "in" ingredient of the moment, shio-koji, a try. I like olive oil, so I tried adding it to shio-koji.Chicken breast is very light and bland, but the shio-koji and olive make it both taste and look better.When serving this to guests, add some olive oil on top to kick it up a notch higher.Every chicken breast has a different weight, and the microwave cooking time differs. I don't think 6 minutes is too long, but if it's not enough, try microwaving for longer in 30 second increments.Try it out several times to see how long you need to microwave it. Recipe by Tomomikicchin

I made shio-koji. I trying to come up with a dish using that and leftover basil paste, then I arrived to this recipe.Please adjust the baking time depending on your oven.Baking with cherry tomatoes and potatoes are also great! (In that case, microwave the potatoes for about 3 minutes in advance). Recipe by uzukaji

I thought that by using shio-koji I could make tender karaage, and tried it out.This will be nicely flavored even afer a short marinade. If you marinate it for a long time it will become saltier, so please adjust the amount of shio-koji or soy sauce. Recipe by Kearisa

We refer to this as "floating chicken" since I just let the chicken chill in the pot.Since the chicken is seasoned mildly, it can be used for various dishes such as chilled Chinese noodles, and other side dishes. By adding it to sauce, you can create so many different things.If you over-cook or cool the chicken for too long in the fridge, the meat will get tough, so be careful!If you're not going to use the cooking liquid right after the chicken is done, boil it down before leaving it to cool. Recipe by Ogunyanko

When you're in a hurry, all you have to do is marinate them and bake them.There are many different ways to season these drumettes but I wanted to use shio-koji to make them delicious.For children, instead of the chili oil, just use regular sesame oil and it'll turn out delicious. If you'd prefer to add more punch to the flavor, add more soy sauce to the recipe. Recipe by Torosaurusu

I wanted to make a simple and tender chicken breast meat recipe.At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

I was chosen as a tester for shio-koji.Marinating the chicken in shio-koji for half a day makes the meat become tender. For 3-4 servings. Recipe by Tomomon1028

I'm really into using shio-koji.By cooking this on a grill or in the oven, it doesn't burn easily, and turns out tender.Since shio-koji burns easily, I recommend wiping it off when pan frying. Layer the pan with aluminum foil or parchment paper, then pan fry over low heat. Recipe by Stylish Mama

I tried making chicken wings using shio-koji I got from my mother.It's best if you use bleached cloth for the gauze, but if you don't have it, then a gauze handkerchief works.  Please adjust the marinade time accordingly. Chicken wings should be crispy on the outside, glossy, and juicy on the inside. Recipe by Sakkomama

Shio-koji, a Japanese seasoning made from rice and salt, matches garlic very well. Try if you like.