Easiest Way to Prepare Tasty Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

Easiest Way to Prepare Tasty Chicken Sautéed in Shio-Koji - Served with Tartar Sauce Delicious, fresh and tasty.

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce. Great recipe for Chicken Sautéed in Shio-Koji - Served with Tartar Sauce. A simple salt-flavored dish made easily with all-purpose seasoning. Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn.

In a large skillet, heat butter and oil over medium heat.

Remove chicken from pan; keep warm.

Add shallot to same pan; cook and stir over medium heat until tender.

You can cook Chicken Sautéed in Shio-Koji - Served with Tartar Sauce using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

1. It’s 1 slice of Chicken thigh (or breast).

2. It’s 1 of to 1 1/2 tablespoon Shio-koji [].

3. You need 1 of Pepper and herbs.

4. Prepare of Tartar Sauce.

5. You need 2 of to 3 ・Hardboiled eggs (roughly chopped with egg slicer).

6. You need 1/4 of ・Finely chopped onion.

7. Prepare 25 grams of ・Minced pickles [].

8. Prepare 1 of (Or minced cucumber).

9. It’s 1 of ・Lemon juice.

10. Prepare 1 pinch of ・Sugar.

11. It’s 5 tbsp of plus ・Mayonnaise.

12. Prepare 1 of ・Salt and pepper.

13. You need 1 of ・Minced parsley.

Make the shio-koji: Put the shio-koji ingredients in a storage container and leave at room temperature.

Mix it up once a day.

A simple salt-flavored dish made easily with all-purpose seasoning.

Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn.

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce step by step

1. Chicken Butterfly open the thick parts to even out the thickness of the meat, then cut the entire piece into two. With the tip of your knife, poke a few holes into the skin to prevent it from shrinking. Brush on the shio-koji and let rest in the fridge..

2. Heat the frying pan over medium heat. Add a small amount of oil (unlisted). Using a paper towel, wipe the surface in swirling motion to even out the oil..

3. Because shio-koji burns easily, heat over low with the skin facing down. Cover the pan and steam-fry. When its nicely browned, flip it over and fry the other side..

4. Tartar sauce: Mix all the ingredients marked with a ・. Its a manageable amount (4 servings), so you can use any leftovers for hot sandwiches the next day..

That's why I chose to steam-cook the meat over low heat.

Topped with meat sauce and melted Italian cheese.

Grilled breast of chicken topped with baby shrimp, crab meat, and sautéed button mushrooms in a light cream sauce.

Poulette sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes.

The word poulette is from the French word for "pullet," which refers to a young hen.