Salt Koji Marinated Chicken and Vegetables on Seiro, Bamboo Steamer | A Gut-Loving Steamed Delight

CONTENTS

• About This Recipe

• Recipe Overview

• Why You'll Love This Recipe

• Gut Health Benefits

• Ingredients

• Instructions

• Serving Suggestions

• Final Thoughts

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ABOUT THIS RECIPE |

This Japanese-style steamed chicken with seasonal vegetables is prepared in a seiro (traditional bamboo steamer), delivering tender chicken, vibrant veggies, and deep umami—all without added oils or frying. It’s a nutrient-rich, gut-friendly dish that’s both light and satisfying.

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RECIPE OVERVIEW |

• Prep Time: 15 minutes (plus 12–24 hours marinating)

• Cook Time: 20 minutes total

• Difficulty: Easy

• Special Notes: No frying, no added sugar in the main dish

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WHY YOU'LL LOVE THIS RECIPE |

• Gut-friendly cooking method — steaming preserves nutrients, enzymes, and moisture without inflammatory oils.

• Deep umami with minimal seasoning — shio-koji naturally enhances flavor while supporting digestion.

• Balanced nutrition — protein, fiber, antioxidants, and prebiotics in one meal.

• Easy prep, big payoff — marinate ahead, then steam for a gentle, delicious dinner.

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GUT HEALTH BENEFITS |

• Shio-koji: A fermented seasoning rich in enzymes that aid digestion, boost umami, and support the microbiome.

• Steaming method: Keeps vitamins and minerals intact, avoids excess oil, and is gentle on digestion.

• Chicken thighs: Provide high-quality protein and collagen to strengthen the gut lining.

• Colorful vegetables: Supply antioxidants, fiber, and prebiotics to nourish healthy gut bacteria.

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INGREDIENTS |

Chicken Marinade (Serves 2)

•  1.5 lb chicken thighs

•  2 Tbsp Salt Koji

•  1 tsp grated ginger

•  1 tsp grated garlic

•  1.5 Tbsp Ama-Koji or Koji Amazake

For the Chicken Tier

• ¼ cabbage

•  3 lemon slices

Seasonal Veggies (suggestions below):

•  7–8 stalks asparagus

•  1 carrot

•  1 long green onion (Tokyo Negi)

•  5 stalks broccolini

Dipping Sauce

• 2 Tbsp shoyu-koji

• 3 Tbsp organic extra virgin olive oil

• ½ tsp grated garlic

Mix all sauce ingredients in a small bowl until combined.

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INSTRUCTIONS |

1. Marinate the Chicken

   • In a bowl, combine chicken thighs, salt-koji, grated ginger, grated garlic and ama-koji (sweet koji).

   • Cover and refrigerate for up to 12 hours.

2. Prepare the Steamer Tiers

   • Bottom tier: Place chopped cabbage evenly across the base. Layer marinated chicken on top, then add lemon slices.

   • Top tier: Cut vegetables into bite-sized pieces and arrange neatly.

3. Steam the Vegetables and Chicken

   • Place steamer over boiling water. Steam the vegetable tier for 7–8 minutes, then remove.

   • Continue steaming the chicken tier for another 12 minutes, or until fully cooked through.

4. Serve

   • Arrange chicken and vegetables on a platter. Serve with dipping sauce on the side.

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SERVING SUGGESTIONS |

• A bowl of brown rice or fermented rice

• Miso soup with wakame (seaweed) and tofu

• A light pickled salad or "tsukemono" (Japanese pickles)

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FINAL THOUGHTS |

This Salt Koji Marinated Chicken and Vegetables on Seiro is a perfect example of how traditional Japanese cooking techniques can transform a simple meal into a gut-health powerhouse. The steaming method keeps everything tender and nutrient-rich, while the salt-koji infuses a naturally savory depth that makes each bite satisfying without heavy seasoning. Whether you’re deep into your cho-katsu journey or just starting, this dish is a gentle, flavorful way to care for your gut—one delicious bite at a time.