Sukiyaki-style Shio-koji Chicken with Egg

1. 1

   Pierce the thigh skin many times with a fork, and rub the meat all over with shio-koji.

2. 2

   Wrap tightly in plastic wrap or a plastic bag, making sure to remove all the air.

3. 3

   Marinate for 5-6 hours in the fridge.

4. 4

   After the chicken has chilled for 5-6 hours, cut it into bite-sized pieces.

5. 5

   Cut off the root end of the shimeji mushrooms and shred apart.

6. 6

   Cut the Japanese leek into thin diagonal slices.

7. 7

   Thinly slice the onion.

8. 8

   Mix together the ingredients marked with *.

9. 9

   Heat some oil in a frypan, and fry the chicken skin-side down.

10. 10

    Cook each side for about 2 minutes or until they have browned nicely.

11. 11

    It's okay if the chicken isn't completely cooked through at this point.

12. 12

    Soak up the excess oil with a paper towel, then add the shimeji, onion, and leek to the pan.

13. 13

    Pour the mixture of * ingredients into the pan and simmer until the chicken is fully cooked.

14. 14

    Beat the eggs and gently pour into the pan in a circular motion.

15. 15

    Cover with a lid and steam until it is half-cooked.

16. 16

    Now it's done.

17. 17

    Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!

* Per serving · 4 servings · Values may vary.

No additional tips available.