Recipes

Grilled Chicken with Soy Sauce Koji and Roasted Walnut

The salted koji tenderizes the chicken and deepens its umami, which Senju Ginjo's clean dryness cuts through cleanly.

Grilled Chicken with Soy Sauce Koji and Roasted Walnut

Ingredients (serves 2)

  • 1 tablespoon Kubota Senju
  • 1/2 chicken breast (about 10.5 oz), skin removed
  • 1.5 oz walnuts
  • Side vegetables of your choice
  • Black pepper, to taste

Marinade

  • 3.5 oz salted koji
  • 1 tablespoon soy sauce

Directions

  1. Step 1

    Cut the chicken breast in half and season with black pepper. Toast the walnuts in a 302°F (150°C) oven for about 15 minutes. Place in a zip-lock bag and crush finely with a rolling pin. Prepare your choice of side vegetables.

  2. Step 2

    Combine the sake, crushed walnuts, and marinade ingredients in a bowl and mix well. Add the chicken, coat thoroughly, and refrigerate for 1 to 2 hours.

  3. Step 3

    Preheat the oven to 392°F (200°C). Place the chicken in the oven and roast for 10 to 12 minutes, until cooked through.

  4. Step 4

    Slice as desired and serve alongside the prepared vegetables.

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Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

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