Sukiyaki-style Shio-koji Chicken with Egg.
You can cook Sukiyaki-style Shio-koji Chicken with Egg using 11 ingredients and 11 steps. Here is how you cook that.
Ingredients of Sukiyaki-style Shio-koji Chicken with Egg
- You need 1 of Chicken thigh.
- You need 1 tbsp of Shio-koji.
- You need 1/2 bunch of Shimeji mushrooms.
- You need 50 grams of Japanese leek.
- Prepare 1/4 of Onion.
- Prepare 3 tbsp of ＊Soy sauce.
- You need 3 tbsp of ＊Mirin.
- It’s 3 tbsp of ＊Sake.
- You need 3 tbsp of ＊Water.
- You need 1 tbsp of ＊Sugar.
- Prepare 1 of Ichimi spice or sansho pepper (optional).
Sukiyaki-style Shio-koji Chicken with Egg instructions
- 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!.
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