Sukiyaki-style Shio-koji Chicken with Egg

Name: How to cook Sukiyaki-style Shio-koji Chicken with Egg - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Sukiyaki-style Shio-koji Chicken with Egg

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink. Of course, it's good for dinner, too!

Ingredient

Food ration :

2 servings

Ichimi spice or sansho pepper (optional)

Cooking instructions

* 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.

* Step 2

Marinate for 5-6 hours in the fridge.

* Step 3

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

* Step 4

Cut off the root end of the shimeji mushrooms and shred apart.

* Step 5

Cut the Japanese leek into thin diagonal slices.

* Step 6

Thinly slice the onion.

* Step 7

Mix together the ingredients marked with ＊.

* Step 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.

* Step 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.