Sukiyaki-style Shio-koji Chicken with Egg

Name: Sukiyaki-style Shio-koji Chicken with Egg
Yield: 2 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink.
Of course, it's good for dinner, too!

I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!
The flavor is strong, so if you prefer a more mild taste, adjust the amount of water.
Feel free to add your choice of vegetables.
I cooked the egg on top of the dish this time, but you can eat it sukiyaki-style, too! (Dip the cooked chicken in raw egg before eating.) Recipe by Poron526

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink.
Of course, it's good for dinner, too!

cookpad.japan @cookpad_jp

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink.
Of course, it's good for dinner, too!

Saved

Ingredients

2 servings

1Chicken thigh
1 tbspShio-koji
1/2 bunchShimeji mushrooms
50 gramsJapanese leek
1/4Onion
3 tbsp＊Soy sauce
3 tbsp＊Mirin
3 tbsp＊Sake
3 tbsp＊Water
1 tbsp＊Sugar
1Ichimi spice or sansho pepper (optional)

Saved

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!