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

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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 cook chicken sautéed in shio-koji - served with tartar sauce using 13 ingredients and 4 steps. Here is how you cook that.

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

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

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..

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