Softness up with Shio Koji (salted rice malt)! Spicy Chicken Curry


Softness up with Shio Koji (salted rice malt)! Spicy Chicken Curry

    Chili pepper, which is a spicy ingredient, is not added, and instead salt koji is added to add umami and mellowness.

    A sweet, yet authentic, spicy curry, which children and those who don’t like spicy food, can also enjoy.

Pointers from Rie

  • Spices don’t like moisture, so don’t shake them directly from the jar over the steam. Place them on a separate plate and add.
  • The spices that make up the curry are turmeric, cumin, and coriander. Add 1/2 teaspoon of chili pepper for added spiciness.
  • Turmeric is expected to have anti-inflammatory effects. Cumin is expected to be anti-glycation and attention is being paid to improving the intestinal environment and anti-aging effects.
  • Adding glutinous barley to the rice gives it extra texture.

Ingredients (for 4 people)

Chicken thighs 2
Salt koji 3 tablespoons
a)Onions (thinly sliced)
  Garlic (chopped)
  Ginger (chopped)
1 clove
1 piece
Rapeseed oil 1 tablespoon
Tomato, diced 1(200g)
  Cumin (powder)
  Coriander (powder)
  Rice flour
1 teaspoon
1 teaspoon
2 teaspoon
1 tablespoon
Water 200ml
Salt 1/2 teaspoon
Rice 2 cups
Glutinous barley 50g
Eggplant 1
Sweet potato 1
Shiitake mushrooms 4
Parsley (chopped) a little


Nutritional value (per serving)

Energy 761kcal
protein 29.0g
Fat 28.2g
Carbohydrate 105.6g
Salt equivalent 3.1g


  • Cut the chicken thighs into large bite-sized pieces, and sprinkle with salt koji.
  • Put the washed rice and glutinous barley in water for 1 hour before cooking it in a rice cooker. Additional 100ml water is needed for added glutinous barley.
  • Peel the eggplant to make vertical stripes and cut into 1cm round slices. Wrap the sweet potato in plastic wrap, heat in the microwave for 3 minutes, then, cut into 1cm slices. Cut off the stone of the shiitake mushrooms.
  • Warm the rapeseed oil in a frying pan, add a) and two pinches of salt, and fry over high heat until light brown.
  • Add the tomatoes to 4. Fry until the moisture is reduced and move to the edge of the frying pan; put 1 in the empty space and lightly brown.
  • Mix 5, add b), and fry until it smells good. Add water, cover and simmer for 10 minutes, then season with salt.
  • In another frying pan, heat a large amount of rapeseed oil, grill both sides of 3, and sprinkle with a pinch of salt.
  • Put 2 on a plate, add 6, put 7 on top, and sprinkle with parsley.



【How to make salt koji】

  • Mix 200g of dried rice koji, 60g of salt and 250-300ml of water and put in a warmth resistant bag.
  • Put 3 sheets of kitchen paper in the inner pot of the rice cooker, and add hot water and cold water at a ratio of 1:1. Add 1, put a plate on it so that it does not float, leave the rice cooker lid open and keep warm for 6 hours. Then using a mixer, make it into a paste. Keep in the refrigerator for preservation after putting it in a clean container.

MOA natural foods used

Chicken thigh (frozen) / Dried rice koji / Umikko salt/ Rapeseed oil / Powdered rice / Ajiwai Premium (white rice) / glutinous barley
Green Market Online Shop