食べやすい大きさに鶏もも肉を切ります。ビニール袋やポリ袋、チャック式袋へ鶏もも肉を入れお好きな糀を入れよく揉みこみます。
冷蔵庫で1～2時間、 時間があれば一晩冷蔵庫へ寝かせてください。寝かせる時間が長ければ糀の力が働きお肉を柔らかくします。※時間がなければ、揉みこんですぐ焼いても問題ございません。
じゃがいもは、水でよく洗い皮付きのまま食べやすい大きさに切り、水にさらしておきます。※小さめに切ると火の通りが早いです。
熱したフライパンに油を入れ、弱火～中火で糀が焦げ付かないようフタをして鶏肉とじゃがいもを蒸し焼きにします。
焦げ付かない程度に色がつき中までしっかり火が通ったら、火を止め仕上げ用のローズマリー塩糀を入れて混ぜたら完成です。
Cut the chicken thighs into bite-sized pieces. Place the chicken thighs in a plastic bag, resealable bag, add your preferred koji, and massage well.
Let it rest in the refrigerator for 1-2 hours, or overnight if you have the time. The longer you let it rest, the more the koji will work to tenderize the meat. *If you don't have time, it's fine to rub it in and grill it immediately.
Wash the potatoes thoroughly with water, cut them into bite-sized pieces with the skin on, and soak them in water. *Cutting them into smaller pieces will help them cook faster.
Add oil to a heated frying pan, cover with a lid to prevent the koji from burning, and steam-fry the chicken and potatoes over low to medium heat.
Once the food is lightly browned but not burnt and cooked through, turn off the heat, add the rosemary salt koji for the finishing touch, mix well, and it's done.
