Ever since I made my first batch of "Moshio" (seaweed salt) preserved lemon, I've been crazy about it. Here's how I make "moshio" preserved lemon. I finished my first batch so fast last year, so the end of last year, I made more to fit in a large jar. The preserved lemon becomes ready to use after 1 month. After over 6 months, the preserved lemon is at its beautiful stage. The lemons are very nicely fermented in salt and covered in salty syrup. It's like lemon marmalade with no sugar. I learned that preserved lemon should keep for a few years when stored at a dark and cool storage, but I'm sure I would finish this big jar much sooner. The other night, I made simple chicken and vegetables in preserved lemon and spice sauce in my tagine-style donabe, "Fukkura-san". I will post the recipe soon. Last night, I made another chicken dish with "moshio" preserved lemon. This dish is super easy and so delicious. It's the collaboration of two fermented seasonings. Both shio-koji and preserved lemon add such nice depth and flavors to this extremely simple dish. It cooks really nicely in soup & stew donabe, "Miso-shiru" Nabe.

Shio-koji Chicken in Preserved Lemon Sauce
(for large-size soup & stew doanbe, "Miso-shiru Nabe")

Ingredients: 2-3 hearty servings

1 pound (450 g) boneless skinless chicken thigh, cut into large bite-size pieces
1 tablespoon shio-koji (can be substituted with 1 teaspoon salt)
1 medium-small onion, minced
1 teaspoon fennel seeds
1 clove garlic, thinly-sliced
2 tablespoons sake or white wine
1 1/2 cups (360 ml) crushed tomato (or tomato sauce)
2 pieces preserved lemon, minced plus 1 teaspoon of its syrup (*each piece is 1/8 of medium-size lemon)
1 bay leaf
1 teaspoon dry oregano
4 oz (120 g) green beans, cut in half
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