Sukiyaki-style Shio-koji Chicken with Egg

Source : Pierce The Thigh Skin Many Times With A Fork And Rub The Meat All Over With Shio-koji Wrap Tightly In Plastic Wrap Or A Plastic Bag Making Sure To Re...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 17, 2022

Step:

  1. Pierce the thigh skin many times with a fork, and rub the meat all over with shio-koji. Wrap tightly in plastic wrap or a plastic bag, making sure to remove all the air.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 1 photo
  2. Marinate for 5-6 hours in the fridge.

  3. After the chicken has chilled for 5-6 hours, cut it into bite-sized pieces.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 3 photo
  4. Cut off the root end of the shimeji mushrooms and shred apart.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 4 photo
  5. Cut the Japanese leek into thin diagonal slices.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 5 photo
  6. Thinly slice the onion.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 6 photo
  7. Mix together the ingredients marked with *.

  8. Heat some oil in a frypan, and fry the chicken skin-side down. Cook each side for about 2 minutes or until they have browned nicely. It's okay if the chicken isn't completely cooked through at this point.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 8 photo
  9. Soak up the excess oil with a paper towel, then add the shimeji, onion, and leek to the pan. Pour the mixture of * ingredients into the pan and simmer until the chicken is fully cooked.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 9 photo
  10. Beat the eggs and gently pour into the pan in a circular motion. Cover with a lid and steam until it is half-cooked.

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 10 photo
  11. Now it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!

    Sukiyaki-style Shio-koji Chicken with Egg recipe step 11 photo

Ingredients

  1. 1 Chicken thigh
  2. 1 tbsp Shio-koji
  3. 1/2 bunch Shimeji mushrooms
  4. 50 grams Japanese leek
  5. 1/4 Onion
  6. 3 tbsp *Soy sauce
  7. 3 tbsp *Mirin
  8. 3 tbsp *Sake
  9. 3 tbsp *Water
  10. 1 tbsp *Sugar
  11. 1 Ichimi spice or sansho pepper (optional)

Related Recipes

Tricolored Quail Eggs for Hanami Bentos

Tricolored Quail Eggs for Hanami Bentos

Homemade Miso

Homemade Miso

Fluffy and Oil Free Yogurt Baked Donuts

Fluffy and Oil Free Yogurt Baked Donuts

American Blackberry Muffin

American Blackberry Muffin

Steamed Chinese-style Lotus Root and Pork Slices

Steamed Chinese-style Lotus Root and Pork Slices

Raw Food Protein Bars Like Larabars

Raw Food Protein Bars Like Larabars

Milky Salted Black Soy Beans

Milky Salted Black Soy Beans

Easy Pad Thai with Dried Udon Noodles

Easy Pad Thai with Dried Udon Noodles