Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

A rich and refined salt-flavored chicken dish! Enjoy some simple sautéed chicken with heaps of tartar sauce.

Ingredients: 2 servings

Chicken thigh (or breast)
1 slice (220-300 g)
Shio-koji [Recipe ID: 1532996]
1 to 1.5 tablespoon
Pepper and herbs
as needed
Tartar Sauce
・Hardboiled eggs (roughly chopped with egg slicer)
2 to 3
・Finely chopped onion
・Minced pickles [Recipe ID: 1534134]
25 g (1 heaping tablespoon)
(Or minced cucumber)
(Same as above)
・Lemon juice
as needed
a pinch
5 tablespoons plus (60 g plus)
・Salt and pepper
to taste
・Minced parsley
to taste


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.

Story Behind this Recipe

A simple salt-flavored dish made easily with all-purpose seasoning.