Shio Koji Chicken Tofu Ball

Ingredients:

  • 1 pound Chicken thigh, boneless, skinless

  • 7oz Firm Tofu

  • 4 tablespoons Shio Koji

  • 2 Green Onion, sliced crosswise

  • 6 oz (about 3 inches) Lotus Roots, chopped

  • 2 tablespoons Ginger, minced

How to make:

  1. Cut chicken thigh into bite size and put in a zipper bag with 3 tablespoon Siokoji. Marinade for about 1 day.

  2. Slice tofu into ½ inch thick and spread rest of Siokoji(1 tablespoon) on. Wrap with paper towel and refrigerate for 1 day.

  3. On next day, chop roughly the marinated chicken thigh. Crush marinated tofu. Combine all ingredients and mix well.

  4. Preheat an oven for 350F. Meanwhile, make a ball with about 2 tablespoon chiken-tofu mixture.

  5. Bake the balls on oven paper lined sheet tray. Bake for about 20 minutes.

  6. Enjoy!

Tips:

This chicken-tofu mixture can be stuffed in a portobello mushrooms or other vegetable and bake them in same temperature ovens. We recommend to spread 1-2 teaspoon(s) of ginger miso on mushrooms before stuffing the mixture.