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

Recipe: Yummy Sukiyaki-style Shio-koji Chicken with Egg Delicious, fresh and tasty.

Sukiyaki-style Shio-koji Chicken with Egg. Great recipe for 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!

I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!

Of course, it's good for dinner, too!

I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!

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. You need 1 tbsp of Shio-koji.

3. You need 1/2 bunch of Shimeji mushrooms.

4. Prepare 50 grams of Japanese leek.

5. Prepare 1/4 of Onion.

6. Prepare 3 tbsp of ＊Soy sauce.

7. You need 3 tbsp of ＊Mirin.

8. It’s 3 tbsp of ＊Sake.

9. Prepare 3 tbsp of ＊Water.

10. You need 1 tbsp of ＊Sugar.

11. You need 1 of Ichimi spice or sansho pepper (optional).

And if you haven't heard of Shio Koji, allow me to introduce this seasoning to you today.

All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort.

Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper.

Add the egg and stir into the chicken.

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. Its 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 its done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!.

Then mix the flour and katakuriko starch together in a separate bowl.

Take a piece of the chicken and dip and coat in the flour mixture.

Of course, it's good for dinner, too!

I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!.

Chicken Katsu is a well-known Japanese restaurant favourite among Japanese food lovers, as well as my son!