on July 12, 2025

Salt koji (shio-koji) is a beloved Japanese fermented seasoning that tenderizes meat while adding deep umami and natural sweetness. In this quick recipe, chicken thighs are marinated in salt koji, then pan-seared to a golden crisp alongside colorful vegetables like carrots, eggplant, and okra.Rich in flavour, well-balanced and healthy, it’s the perfect introduction to Japanese fermented cuisine. With minimal ingredients and no added salt or sugar, it’s ideal for weeknight dinners and easy meal prep.

Shio-Koji Grilled Chicken with Vegetables

Shio-koji (salt koji) brings out the natural umami in chicken and tenderizes it beautifully. If you grill the vegetables together with the chicken, the flavor of the chicken will transfer to the vegetables, making them even more delicious.

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Prep Time 10

Cook Time 15

chicken thighs marination 30

Total Time 55

Servings: 4

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

1 lb chicken thighs With or without skin is OK
3 tbsp shio-koji (salt koji)
2 oz carrot cut into ½-inch x ½-inch x 1-inch sticks
2 oz japanese eggplant hidden knife
6 piece okra Remove the stem and cut in half lengthwise

Method

Marinate the chicken: Rub the chicken thighs with salt koji and marinate for at least 30 minutes (up to overnight in the fridge).
Prepare the vegetables: Cut the carrot into sticks, lightly cut a cross into the skin of the eggplant, and slice the okra lengthwise.
Cook: Heat oil in a large pan over medium heat. Add the marinated chicken skin-side down and arrange the vegetables around it. Cook until chicken is golden brown (about 1–2 minutes).
Flip the chicken and vegetables. Cook the second side until browned. Then cover with a lid and reduce to low heat. Cook another 5–10 minutes until the chicken is cooked through.
Plate and serve hot with steamed rice or as a main protein in a bento-style meal.

Notes

Fermentation Tip

Shio-koji naturally enhances umami and helps tenderize protein through enzymatic activity. It replaces both salt and sugar in many dishes. Be careful not to overcook, as koji marinades can burn more quickly than salt alone.

*All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Serving Notes

Serve hot as a main dish alongside steamed rice and miso soup for a traditional Japanese meal. Garnish with a sprinkle of toasted sesame seeds or a squeeze of citrus (like yuzu or lemon) to brighten the flavors. Pairs well with lightly pickled vegetables or a cold tofu side for contrast.

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