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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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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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