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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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Roast Koji Chicken

 Roast Koji Chicken Recipe


Roast Koji Chicken Recipe

Koji (a type of fungus used in fermentation) is widely used in Japanese cooking, known for its ability to tenderize and flavor meats. When used as a marinade, it imparts a savory, umami-rich depth to chicken. This Roast Koji Chicken is flavorful, juicy, and incredibly easy to prepare.

Ingredients (Serves 4):

  • 4 bone-in, skin-on chicken thighs or breasts
  • 3 tbsp koji (shoyu or white rice koji works best)
  • 2 tbsp soy sauce
  • 1 tbsp mirin (or honey for a touch of sweetness)
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 1/2 tsp ground black pepper
  • 1 tbsp vegetable oil (for roasting)
  • Optional garnish: chopped scallions, sesame seeds

Instructions

  1. Prepare the Marinade:

    • In a bowl, whisk together the koji, soy sauce, mirin, sesame oil, ginger, garlic, and black pepper. The mixture should be smooth and well-combined.

  2. Marinate the Chicken:

    • Coat the chicken with the marinade, making sure to rub it well into the skin and under the flesh. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

  3. Preheat the Oven:

    • Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.

  4. Roast the Chicken:

    • Heat vegetable oil in a roasting pan over medium-high heat. Add the chicken, skin-side down, and sear for 3-4 minutes until the skin is crispy and golden. Flip the chicken and transfer the pan to the oven.

  5. Finish Roasting:

    • Roast the chicken for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.

  6. Serve:

    • Let the chicken rest for a few minutes before serving. Garnish with chopped scallions and sesame seeds, if desired.

Serving Suggestions

  • Serve with steamed rice, sautéed vegetables, or a side of pickles for a full meal.
  • Pair with a light miso soup or a refreshing cucumber salad.

Tips

  • Koji Substitute: If you don’t have koji, you can substitute with miso paste or fermented bean paste for a similar umami flavor.
  • Customize the Marinade: You can add chili flakes for heat or a squeeze of lemon for a touch of acidity.
  • Storage: Leftover cooked chicken can be stored in an airtight container for up to 3 days.

This Roast Koji Chicken is packed with savory umami and a tender, juicy texture, making it an easy yet sophisticated dish. Enjoy! 🍗🌿

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