Menu: Stir-fried chicken thigh marinated in shio-koji, Boiled egg, Steamed broccoli, Cucumber sticks, Cherry tomato, Rice with goma-konbu
Apple for dessert
In the busy morning, this clever shio-koji can help you save a significant amount of time. Just sprinkle a spoonful of shio-koji on the bite size chicken thigh, quickly toss everything and stir-fry them in a frying pan. No oil needed, as the fat of the chicken thigh gives enough grease, and once brown add tiny bit of water (a tea spoon) and cover the lid and steam-fry for a minute (this leaves the chicken nice and moist). This whole process takes only 5 minutes.
SMALL TOKYO KITCHEN 