Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken sautéed in shio-koji - served with tartar sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have chicken sautéed in shio-koji - served with tartar sauce using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
- Get 1 slice Chicken thigh (or breast)
- Make ready 1 to 1 1/2 tablespoon Shio-koji []
- Make ready 1 Pepper and herbs
- Prepare Tartar Sauce
- Get 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
- Prepare 1/4 ・Finely chopped onion
- Get 25 grams ・Minced pickles []
- Make ready 1 (Or minced cucumber)
- Prepare 1 ・Lemon juice
- Get 1 pinch ・Sugar
- Get 5 tbsp plus ・Mayonnaise
- Make ready 1 ・Salt and pepper
- Get 1 ・Minced parsley
The chicken came out bronzed and crisp outside, but it stayed juicy inside and was infused with salty, soy flavor. Serve with the Sauteed Lemon-Koji Asparagus. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Adding kome (rice) koji, the most commonly used culture, to other ingredients and fermenting them produces miso, soy sauce, sake and other fermented foods traditional to Japan, and growing in.
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.
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). This delicious tartar sauce, vegetable dip is similar to that served at the famous King's Inn restaurant on Baffin Bay in South Texas. A spicy, creamy sauce best used for dipping seafood. Also excellent with cheese fries, chicken tenders, or on top of a steak! I haven't purchased tartar sauce in many years.
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