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We hope you got insight from reading it, now let’s go back to chicken sautéed in shio-koji - served with tartar sauce recipe. You can have chicken sautéed in shio-koji - served with tartar sauce using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:
- Get 1 slice Chicken thigh (or breast)
- Provide 1 to 1 1/2 tablespoon Shio-koji []
- Prepare 1 Pepper and herbs
- Prepare Tartar Sauce
- Take 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
- You need 1/4 ・Finely chopped onion
- Get 25 grams ・Minced pickles []
- Provide 1 (Or minced cucumber)
- Take 1 ・Lemon juice
- Prepare 1 pinch ・Sugar
- Prepare 5 tbsp plus ・Mayonnaise
- Provide 1 ・Salt and pepper
- Use 1 ・Minced parsley
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.
To taste shio koji on its own is to smell its fruity aroma, sense a round sweetness on the tip of the tongue Both recommend weighing the meat on a gram scale, then using one tenth its weight in shio koji. Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight. When you're in a hurry, all you have to do is marinate them and bake them. There are many different ways to season Shio koji asparagus is fresh asparagus sautéed with shio koji and olive oil. It's a really easy side dish for enjoying fresh asparagus and goes great with.
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