Easiest Way to Make Appetizing Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce. 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.

In this Japanese cuisine-inspired roast chicken recipe, shio koji seasoning is used to tenderise the chicken and enhance its flavour. Serve with a selection of vegetables and roasted potatoes. Shio koji is made with mold (called kojikin, or Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment. You can have Chicken Sautéed in Shio-Koji - Served with Tartar Sauce using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

1. You need 1 slice of Chicken thigh (or breast).
2. You need 1 of to 1 1/2 tablespoon Shio-koji [].
3. You need 1 of Pepper and herbs.
4. Prepare of Tartar Sauce.
5. Prepare 2 of to 3 ・Hardboiled eggs (roughly chopped with egg slicer).
6. Prepare 1/4 of ・Finely chopped onion.
7. Prepare 25 grams of ・Minced pickles [].
8. Prepare 1 of (Or minced cucumber).
9. You need 1 of ・Lemon juice.
10. It's 1 pinch of ・Sugar.
11. It's 5 tbsp of plus ・Mayonnaise.
12. You need 1 of ・Salt and pepper.
13. It's 1 of ・Minced parsley.

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. The is made with Shio Koji, a newly popular seasoning in Japan. There's a new secret sauce in town.

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce instructions

1. 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..
2. 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..
3. 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..
4. 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..

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. I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category.