Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sukiyaki-style shio-koji chicken with egg. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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!
Sukiyaki-style Shio-koji Chicken with Egg is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Sukiyaki-style Shio-koji Chicken with Egg is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin 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 it.
The ingredients needed to make Sukiyaki-style Shio-koji Chicken with Egg:
- Take 1 Chicken thigh
- Get 1 tbsp Shio-koji
- Prepare 1/2 bunch Shimeji mushrooms
- Get 50 grams Japanese leek
- Prepare 1/4 Onion
- Prepare 3 tbsp ＊Soy sauce
- Get 3 tbsp ＊Mirin
- Make ready 3 tbsp ＊Sake
- Make ready 3 tbsp ＊Water
- Make ready 1 tbsp ＊Sugar
- Get 1 Ichimi spice or sansho pepper (optional)
Then mix the flour and katakuriko starch together in a separate bowl. Chicken Katsu is a well-known Japanese restaurant favourite among Japanese food lovers, as well as my son! My son arrived home from his recent trip to Samoa and New Zealand, so to welcome him back from his adventures abroad, I made his favourite dish last weekend - Japanese Chicken Katsu. Starting at the neck end of the chicken, gently slide your fingers between the skin and breast to loosen skin; continue working down the thighs and legs to fully separate skin from meat (be careful.
Instructions 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!
Heat up a pot of cooking oil for deep-frying. Chicken thighs simmered in white wine and herb broth with chunks of potatoes and carrots, this Braised Herb Chicken with Shio Koji is a flavorful dish to serve at the holiday table. My family loves Braised Herb Chicken, where juicy chicken thighs are slowly simmered in white wine and herb-infused sauce until tender. Mix and coat the chicken with potato starch. Gently drop each piece of chicken into the pot and deep fry until golden brown. おいしい Delicious!
So that’s going to wrap it up for this special food sukiyaki-style shio-koji chicken with egg recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
