48-hour shio koji roast cicken from The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking (page 80) by Luiz Hara

  • whole chicken
  • sansho pepper
  • shio koji

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on January 13, 2021

    This is definitely top-five roast chicken recipes for me (and may be my son's favorite). It is extremely easy to make--and I usually don't even blend the shio koji or add garlic, I just dump it all over the chicken and put it in a ziploc for 2 days and then pat it dry-ish and pop it in the oven in my cast-iron skillet. The result is deeply savory with dark, burnished skin that has a bit of sweetness from the koji. I don't usually add foil until the last few minutes when it starts to get really brown. The only hard part, depending on where you live, might be getting the shio koji; we get ours at Uwajimaya. Looks like the brand we use (Marukome Nama) is available on Amazon, though at a bit of a markup. You could take it in any number of directions with sides, but we usally stick to a Japanese-ish theme and serve with rice and some kind of veg (most recent: napa cabbage slaw).

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