How to Make Sauteed Nukazuke Chicken

       As I mentioned in my previous entry, I purchased a easy nukazuke kit, Chiyoda Momina (チヨダ もみーな) at a Japanese supermarket. Nukazuke (ぬかづけ, 糠漬け) is a type of Japanese pickle made by fermenting vegetables in rice bran (nuka). I made nukazuke pickles with cucumbers, Japanese radishes and carrots in the same nukazuke kit. At last, I made nukazuke chicken and sauteed them ( By the way, I used the same nukazuke kit four times!). It was my first time to make sauteed nukazuke chicken, but it turned out to be so delicious! Chicken was so tender and had slightly salty umami tastes. I  really loved it. Anyway, I'm going to share how to make sauteed nukazuke chicken with you.

Chiyoda Momina (チヨダ もみーな)

Ingredients (4 Servings)
Nukazuke Kit, Chiyoda Momina
1 lb of Chicken
1 Tablespoon of Oil
Salt and Black Pepper (Optional)


1. Marinate chicken with nukadoko in the nukazuke kit. Place it in refrigerator and marinate it for 48 hours.

2. Rinse it well under running water. Pat the chicken dry with paper towel. Cut the chicken into bite sized pieces.

3. Heat oil in a pan over high heat. Saute them until they're browned on the both sides.

4. Serve and enjoy! Sprinkle salt and black pepper according to your taste.

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