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, 2020

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)

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