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There are numerous sources of info on cooking. Some details is geared towards experienced cooks as well as except the ordinary person. It can be puzzling to wade through all of the available details. The good news is, this Sukiyaki-style Shio-koji Chicken with Egg recipe is easy to do and will provide you some great pointers. They will certainly work for any person, even a beginner.

Prepare Chicken thigh.
Provide Shio-koji.
Prepare Shimeji mushrooms.
Prepare Japanese leek.
Prepare Onion.
Provide ＊Soy sauce.
You need to prepare ＊Mirin.
Prepare ＊Sake.
You need ＊Water.
Prepare ＊Sugar.
You need Ichimi spice or sansho pepper (optional).

Short Tips:

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Pierce the thigh skin many times with a fork, and rub the meat all over with shio-koji. Wrap tightly in plastic wrap or a plastic bag, making sure to remove all the air..
Marinate for 5-6 hours in the fridge..
After the chicken has chilled for 5-6 hours, cut it into bite-sized pieces..
Cut off the root end of the shimeji mushrooms and shred apart..
Cut the Japanese leek into thin diagonal slices..
Thinly slice the onion..
Mix together the ingredients marked with ＊..
Heat some oil in a frypan, and fry the chicken skin-side down. Cook each side for about 2 minutes or until they have browned nicely. It's okay if the chicken isn't completely cooked through at this point..
Soak up the excess oil with a paper towel, then add the shimeji, onion, and leek to the pan. Pour the mixture of ＊ ingredients into the pan and simmer until the chicken is fully cooked..
Beat the eggs and gently pour into the pan in a circular motion. Cover with a lid and steam until it is half-cooked..
Now it's done. Sprinkle on some ichimi spice or sansho pepper to taste, and dig in!.

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