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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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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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