Recipe Sukiyaki-style Shio-koji Chicken with Egg : Delicious and Easy For You To Try

Recipe Sukiyaki-style Shio-koji Chicken with Egg : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Sukiyaki-style Shio-koji Chicken with Egg. You are currently reading Recipe Sukiyaki-style Shio-koji Chicken with Egg : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 Chicken thigh
2. 1 tbsp Shio-koji
3. 1/2 bunch Shimeji mushrooms
4. 50 grams Japanese leek
5. 1/4 Onion
6. 3 tbsp ＊Soy sauce
7. 3 tbsp ＊Mirin
8. 3 tbsp ＊Sake
9. 3 tbsp ＊Water
10. 1 tbsp ＊Sugar
11. 1 Ichimi spice or sansho pepper (optional)

Preparation steps:

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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