Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken sautéed in shio-koji - served with tartar sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we must 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:
- Prepare 1 slice Chicken thigh (or breast)
- Get 1 to 1 1/2 tablespoon Shio-koji []
- Get 1 Pepper and herbs
- Make ready Tartar Sauce
- Make ready 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
- Take 1/4 ・Finely chopped onion
- Take 25 grams ・Minced pickles []
- Take 1 (Or minced cucumber)
- Get 1 ・Lemon juice
- Make ready 1 pinch ・Sugar
- Make ready 5 tbsp plus ・Mayonnaise
- Take 1 ・Salt and pepper
- Get 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.
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