Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sukiyaki-style shio-koji chicken with egg. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Shio koji is becoming a really popular ingredient in Japan.
Sukiyaki-style Shio-koji Chicken with Egg is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Sukiyaki-style Shio-koji Chicken with Egg is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook sukiyaki-style shio-koji chicken with egg using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sukiyaki-style Shio-koji Chicken with Egg:
- Make ready 1 Chicken thigh
- Make ready 1 tbsp Shio-koji
- Take 1/2 bunch Shimeji mushrooms
- Prepare 50 grams Japanese leek
- Prepare 1/4 Onion
- Take 3 tbsp ＊Soy sauce
- Take 3 tbsp ＊Mirin
- Prepare 3 tbsp ＊Sake
- Take 3 tbsp ＊Water
- Take 1 tbsp ＊Sugar
- Take 1 Ichimi spice or sansho pepper (optional)
Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the. 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!
Steps to make Sukiyaki-style Shio-koji Chicken with Egg:
- 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.
- Marinate for 5-6 hours in the fridge.
- After the chicken has chilled for 5-6 hours, cut it into bite-sized pieces.
- Cut off the root end of the shimeji mushrooms and shred apart.
- Cut the Japanese leek into thin diagonal slices.
- Thinly slice the onion.
- Mix together the ingredients marked with ＊.
- 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.
- 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.
- Beat the eggs and gently pour into the pan in a circular motion. Cover with a lid and steam until it is half-cooked.
- Now it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!
It can be ready in just over Chinese-style shio-koji chicken somen with sesame. Shio koji is made with mold(kojikin, aka Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment Shio koji is magical stuff because it has enzymes that break down proteins. This not only brings out additional flavor and umami (glutamic acids) but also tenderizes meats and fish. Slice and serve sashimi style or as "cheese" for crackers. I'll be trying to make some spreads with this.
So that’s going to wrap this up with this special food sukiyaki-style shio-koji chicken with egg recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
