Recipe of Perfect Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

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The ingredients needed to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:

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

Instructions to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce:

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.

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

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