Sukiyaki-style Shio-koji Chicken with Egg
Sukiyaki-style Shio-koji Chicken with Egg

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sukiyaki-style shio-koji chicken with egg. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sukiyaki-style Shio-koji Chicken with Egg is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sukiyaki-style Shio-koji Chicken with Egg is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sukiyaki-style shio-koji chicken with egg using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sukiyaki-style Shio-koji Chicken with Egg:
  1. Get 1 Chicken thigh
  2. Make ready 1 tbsp Shio-koji
  3. Get 1/2 bunch Shimeji mushrooms
  4. Take 50 grams Japanese leek
  5. Get 1/4 Onion
  6. Take 3 tbsp ＊Soy sauce
  7. Make ready 3 tbsp ＊Mirin
  8. Take 3 tbsp ＊Sake
  9. Prepare 3 tbsp ＊Water
  10. Get 1 tbsp ＊Sugar
  11. Make ready 1 Ichimi spice or sansho pepper (optional)
Instructions to make Sukiyaki-style Shio-koji Chicken with Egg:
  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. It's 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 it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!

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