Roasted Shio-Koji Chicken

 

We really liked Roasted Shio-Koji Chicken. We have been cooking and eating a lot of Japanese and Korean dishes. I think I am a sucker always for Crispy Skin. The preparation of the Mushrooms is time consuming and we aren't sure it is necessary. This dish has very tasty and crispy skin. It is a keeper. We will make it again. This is requires a Donabe to cook the chicken in.

Roasted Shio-Koji Chicken

Donabe

 

1       about 4-pound whole chicken

½      cup Shio-Koji, ground to a smooth paste 2 pounds button mushrooms, trimmed (we bought this on-line)

2       dried shiitake mushrooms

Sea salt

1       3 by 6-inch piece kombu

2       small (6 to 8 ounces each) satsuma-imo (Japanese sweet potatoes), or 1 large one, halved, skin brushed to remove any dirt

2       tablespoons chicken fat or butter, 8 ounces maitake (hen-of-the-woods) mushrooms, trimmed and whole clusters halved, or substitute with large shiitake mushrooms

12     ounces gai lan (Chinese broccoli), stems peeled

3 to 4 green onions, sliced thinly on the diagonal, for garnish

Shichimi togarashi (Japanese seven-spice blend), for serving

 

This recipe makes use of two techniques that give a simple roast chicken a flavor that cannot be obtained in any other way. The recipe begins with Shio-Koji, the fermented mixture of salt and koji (malted rice) that gives sake, soy sauce, and miso their unique flavors. The chicken is cooked in a tagine-style donabe, its radiant heat browning the skin and leaving the interior tender. The shio-koji makes the chicken slightly sweet and intensely flavorful.

Note, plan this recipe ahead, it requires one day of marinating and ten hours to bake. -Nick Balla and Cortney Burns

 

To marinate the chicken, rub the chicken with the shio-koji and refrigerate for 24 hours. Remove from the refrigerator and wipe off the koji paste. Allow the chicken to come to room temperature for at least 1 hour before continuing.

 

Preheat the oven to 180°F.

 

Grind the button mushrooms in a food processor until they are thoroughly minced. Place the dried shiitake mushrooms on the bottom of a baking pan and cover with the minced button mushrooms and a pinch of sea salt. Cover the pan with a tight-fitting lid and place in the oven for 10 hours. Add the kombu and return to the oven for 1 hour.

Remove the mixture from the oven and strain through a fine-mesh sieve.

Taste the mushroom broth for seasoning. If using the broth immediately. reserve at room temperature. This broth can also be made ahead and stored in a refrigerator for up to 3 days.

 

Heat the oven to 450°F

 

To assemble the dish, rub each of the satsuma-imo with 1 tablespoon of the chicken fat and a pinch of sea salt. Place the skillet of the donabe in the oven for 10 minutes; remove from the oven and test that it is hot enough by flicking a drop of water on the surface. If the water sizzles on contact, it is ready to roast the chicken. Place the chicken in the center of the skillet with the breast side facing up. Place a satsuma-imo on either side of the chicken. Return the skillet to the oven with the lid next to it to heat it. Cook the chicken and satsuma-imo for 20 minutes, or until they just start to brown. Place the lid over, the skillet and return to the oven for 25 minutes.

 

Remove the donabe from the oven to check that the chicken and satsuma-imo have finished cooking. The chicken should be about 155°F and the satsuma-imo should be tender when a skewer is inserted. Return to the oven and cook longer if needed. Transfer the chicken and satsuma-imo in a shallow baking dish and cover with a lid to keep them warm while finishing the dish. Place the skillet over low heat on top of the stove. Place the maitake mushrooms cut-side down and the peeled gai lan in the bottom of the vessel and pour the mushroom broth over the top. Simmer for 5 minutes, until the top, mushrooms and gai lan are tender.

 

While the vegetables are simmering, carve the chicken and slice the satsuma-imo. Arrange the chicken and satsuma-imo over the broth with the mushrooms and gai lan. Garnish with the green onions and serve immediately. Place the shichimi togarashi on the side for guests to use on the chicken as desired.