Shio Koji Archives

Ingredients

• 1 butternut squash
• 100 ml Umami Chef Filtered Shio koji
• 400g Leek and Sage Risotto
• 200 g chestnut mushroom
• 150 ml shio koji approx 7% salt content
• 75 g red onion
• 1 tsp black pepper
• 400 g Tapioca Flour
• 100 ml water
• 150 ml strained shio koji Remove the rice solids from shio koji with a filter/strainer to create a clear liquid. Or use a light soy sauce.
• 3 cloves garlic roughly chopped
• 2 cm ginger peeled and roughly chopped
• 4 spring onions chopped
• 2 tbsp brown sugar
• 1 tsp Korean chilli flakes
• 200 g wild garlic
• 500 g Chicken, cut into bite sized pieces For best results we recommend chicken thigh, but wings, or even breast meat can be used.
• 100 ml Shio Koji
• 1 egg beaten
• 100 g breadcrumbs You can use gluten free bread, if required
• 100 g plain flour