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Sukiyaki-style Shio-koji Chicken With Egg Recipe

Sukiyaki-style Shio-koji Chicken with Egg Recipe
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Serving : 2
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Prepare the ingredients before making Sukiyaki-style Shio-koji Chicken with Egg in your home. Then, follow these steps below to serve Sukiyaki-style Shio-koji Chicken with Egg for your family or friends.

Ingredients: Sukiyaki-style Shio-koji Chicken with Egg

  • 1 Chicken thigh
  • 1 tbsp Shio-koji
  • 1/2 bunch Shimeji mushrooms
  • 50 grams Japanese leek
  • 1/4 Onion
  • 3 tbsp *Soy sauce
  • 3 tbsp *Mirin
  • 3 tbsp *Sake
  • 3 tbsp *Water
  • 1 tbsp *Sugar
  • 1 Ichimi spice or sansho pepper (optional)

How to Make Sukiyaki-style Shio-koji Chicken with Egg

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Sukiyaki-style Shio-koji Chicken with Egg in your home by yourself.

    Step 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.
  • Step 2
  • Marinate for 5-6 hours in the fridge.
  • Step 3
  • After the chicken has chilled for 5-6 hours, cut it into bite-sized pieces.
  • Step 4
  • Cut off the root end of the shimeji mushrooms and shred apart.
  • Step 5
  • Cut the Japanese leek into thin diagonal slices.
  • Step 6
  • Thinly slice the onion.
  • Step 7
  • Mix together the ingredients marked with *.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 11
  • Now it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!
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