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

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 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

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 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 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 wanted to come up with a way to eat inexpensive chicken wings in a delicious way.This is grilled on top of aluminum foil so your fish grill won't get sticky and burnt.The chicken is put into the sauce twice so it's very nutty and fragrant. For 3-4 servings. Recipe by Ayatan

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 steamed chicken with shio-koji, salt, and sake.-The salt content of shio-koji will differ per household, so if your shio-koji has a lot of salt, slightly reduce the amount used.-The microwaving time will differ per microwave, so adjust accordingly.-Storing the the chicken for 2 days instead of 1 results in just the right amount of salt. Recipe by Yuuyuu0221

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

A simple salt-flavored dish made easily with all-purpose seasoning.Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn. That's why I chose to steam-cook the meat over low heat. It's done in 4 to 5 minutes, so keep your eyes on them! I let the chicken sit in the shio-koji for a whole day, but you can cook it after 2 to 3 hours if you'd like. Recipe by kebeibiko

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.They came out even juicier and better than normal, and my kids loved them so much.Be careful about the temperature of the oil!It'll be harder to burn your chicken if you cook on on low heat.Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama