Just shio koji—remarkably tender and juicy.A simple chicken chashu—gently poached chicken breast—made using only shio koji, a fermented seasoning of salt and rice koji.The enzymes in shio koji enhance the meat’s natural flavor and keep it exceptionally juicy. The longer it marinates, the more tender it becomes. Avoid overcooking to maintain a moist, delicate texture.High in protein, it’s delicious on its own or served as a topping for salads.
Place the chicken and shio koji in a bag or bowl and massage to coat evenly.
Refrigerate and marinate overnight (at least 6 hours).
Transfer the chicken to a heatproof plastic bag, roll it into a log shape, remove the air, and seal tightly.
Prepare a large pot and place a heatproof plate on the bottom to prevent the bag from touching the hot surface of the pot. Add 3 L of water and bring to a boil.
Submerge the sealed bag in the boiling water and heat over medium heat until the water returns to a boil. Once boiling again, cover and cook over low heat for 10 minutes.
After boiling, turn off the heat and let it sit, covered, until the water cools.
Remove the chicken from the bag, slice to your desired thickness, and serve.
Product used in this recipe
Shio Koji 20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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