Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken sautéed in shio-koji - served with tartar sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
This post may contain affiliate links. All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort. Combine shio koji and soy sauce in a bowl or measuring cup.
To begin with this recipe, we have to first prepare a few components. You can cook chicken sautéed in shio-koji - served with tartar sauce using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
- Take 1 slice Chicken thigh (or breast)
- Make ready 1 to 1 1/2 tablespoon Shio-koji []
- Prepare 1 Pepper and herbs
- Get Tartar Sauce
- Take 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
- Prepare 1/4 ・Finely chopped onion
- Make ready 25 grams ・Minced pickles []
- Take 1 (Or minced cucumber)
- Prepare 1 ・Lemon juice
- Take 1 pinch ・Sugar
- Make ready 5 tbsp plus ・Mayonnaise
- Get 1 ・Salt and pepper
- Make ready 1 ・Minced parsley
The is made with Shio Koji, a newly popular seasoning in Japan. There's a new secret sauce in town. It adds an umami punch to vegetables and fish, it tenderizes meat and it gives roast chicken a Serve with the Sauteed Lemon-Koji Asparagus. In this Japanese cuisine-inspired roast chicken recipe, shio koji seasoning is used to tenderise the chicken and enhance its flavour.
Instructions to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
- Chicken Butterfly open the thick parts to even out the thickness of the meat, then cut the entire piece into two. With the tip of your knife, poke a few holes into the skin to prevent it from shrinking. Brush on the shio-koji and let rest in the fridge.
- Heat the frying pan over medium heat. Add a small amount of oil (unlisted). Using a paper towel, wipe the surface in swirling motion to even out the oil.
- Because shio-koji burns easily, heat over low with the skin facing down. Cover the pan and steam-fry. When it's nicely browned, flip it over and fry the other side.
- Tartar sauce: Mix all the ingredients marked with a ・. It's a manageable amount (4 servings), so you can use any leftovers for hot sandwiches the next day.
Serve with a selection of vegetables and roasted potatoes. I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to make koji rice to use for several experiments (i'm currently making miso and soy sauce, have made shio koji, and want to try to make sake). Shio koji is made with mold (called kojikin, or Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. Shio koji is a magical ingredient because it has enzymes that break down proteins. This does not only bring out the additional flavor and umami (glutamic acids) but also.
So that’s going to wrap this up with this special food chicken sautéed in shio-koji - served with tartar sauce recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
