Simple Way to Make Super Quick Homemade Chicken Sautéed in Shio-Koji - Served with Tartar Sauce
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Many things affect the quality of taste from Chicken Sautéed in Shio-Koji - Served with Tartar Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Sautéed in Shio-Koji - Served with Tartar Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to 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.
A simple salt-flavored dish made easily with all-purpose seasoning.
Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn. That's why I chose to steam-cook the meat over low heat. It's done in 4 to 5 minutes, so keep your eyes on them! I let the chicken sit in the shio-koji for a whole day, but you can cook it after 2 to 3 hours if you'd like. Recipe by kebeibiko
Ingredients and spices that need to be Get to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
- 1 slice Chicken thigh (or breast)
- 1 to 1 1/2 tablespoon Shio-koji []
- 1 Pepper and herbs
- Tartar Sauce
- 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
- 1/4 ・Finely chopped onion
- 25 grams ・Minced pickles []
- 1 (Or minced cucumber)
- 1 ・Lemon juice
- 1 pinch ・Sugar
- 5 tbsp plus ・Mayonnaise
- 1 ・Salt and pepper
- 1 ・Minced parsley
Steps 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.
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