Recipe: Appetizing Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

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

You can have Chicken Sautéed in Shio-Koji - Served with Tartar Sauce using 13 ingredients and 4 steps. Here is how you cook 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. Prepare 1 of Pepper and herbs.
4. You need of Tartar Sauce.
5. It's 2 of to 3 ・Hardboiled eggs (roughly chopped with egg slicer).
6. Prepare 1/4 of ・Finely chopped onion.
7. You need 25 grams of ・Minced pickles [].
8. It's 1 of (Or minced cucumber).
9. Prepare 1 of ・Lemon juice.
10. You need 1 pinch of ・Sugar.
11. You need 5 tbsp of plus ・Mayonnaise.
12. It's 1 of ・Salt and pepper.
13. You need 1 of ・Minced parsley.

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..