Recipe: Appetizing Sukiyaki-style Shio-koji Chicken with Egg

Sukiyaki-style Shio-koji Chicken with Egg. 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. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji!

Even better is how good it tastes. They don't smell so hot out of the bag, but once you drain and cook it's not at all noticeable. Last, the other goods I usually like to put in are eggs and green onions. You can cook Sukiyaki-style Shio-koji Chicken with Egg using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Sukiyaki-style Shio-koji Chicken with Egg

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

My journey of cooking with Shio-koji ("salt-koji".salt-fermented rice koji) is unstoppable. Then, guess what, I also marinated very soft-boiled eggs in shio-koji paste! It can be ready in just over Chinese-style shio-koji chicken somen with sesame. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens.

Sukiyaki-style Shio-koji Chicken with Egg instructions

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!.

Serve this with a range of tsukemono The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken and cooking it over barely smouldering coals. Instructions: Combine chicken with Hikari Miso Shio Koji, ginger, garlic and soy sauce in a bowl or large plastic bag and marinate for at Karaage or Japanese-style fried chicken can be more exciting with Shio Koji marinade. Juicy and packed with flavor, this dish will keep you coming back for more. Ootoya's Akauo marinated with Shio Koji Mirin served with side items including grated daikon radish and Hijiki and Wakame seaweed. Charcoal grilled chicken with egg, topped on Japanese rice.