Sukiyaki-style Shio-koji Chicken with Egg
Sukiyaki-style Shio-koji Chicken with Egg

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sukiyaki-style shio-koji chicken with egg. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sukiyaki-style Shio-koji Chicken with Egg is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Sukiyaki-style Shio-koji Chicken with Egg is something that I’ve loved my whole life.

Shio Koji (塩麹, 塩糀) is a natural seasoning that we use to marinate, tenderize, and enhance the umami in foods. One of Shio Koji's ingredient, rice koji, or Kome Koji (米こうじ, 米糀, 米麹) in Japanese, is steamed rice that has been treated with koji mold spores (Aspergillus oryzae. Put all ingredients into a bowl and.

To begin with this recipe, we must prepare a few components. You can have sukiyaki-style shio-koji chicken with egg using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sukiyaki-style Shio-koji Chicken with Egg:
  1. Take 1 Chicken thigh
  2. Take 1 tbsp Shio-koji
  3. Get 1/2 bunch Shimeji mushrooms
  4. Take 50 grams Japanese leek
  5. Get 1/4 Onion
  6. Prepare 3 tbsp ＊Soy sauce
  7. Take 3 tbsp ＊Mirin
  8. Make ready 3 tbsp ＊Sake
  9. Get 3 tbsp ＊Water
  10. Take 1 tbsp ＊Sugar
  11. Take 1 Ichimi spice or sansho pepper (optional)

Roll chicken breast and wrap tightly in saran wrap, twisting each end like a candy wrapper to form a cylinder. Prepare Sun Noodle ramen noodles and shio soup base according to package directions. Top with chicken chashu and soft-boiled egg (if desired). Shio Koji is a fermented mixture of Japanese rice malt and sea salt.

Instructions to make Sukiyaki-style Shio-koji Chicken with Egg:
  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.
  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.
  4. Cut off the root end of the shimeji mushrooms and shred apart.
  5. Cut the Japanese leek into thin diagonal slices.
  6. Thinly slice the onion.
  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.
  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.
  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.
  11. Now it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!

Remove all visible fat from the chicken thighs. Pour in the shio koji and garlic, and marinate for. Baked Shio-Koji Chicken Wings Recipe by cookpad.japan. When you're in a hurry, all you have to do is marinate them and bake them. There are many different ways to season these drumettes but I wanted to use shio-koji to make them delicious.

So that’s going to wrap it up for this special food sukiyaki-style shio-koji chicken with egg recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!