This recipe creates an incredibly tender and flavorful dish of chicken and eggplant, braised for a short time after searing. The ginger aroma is appetite-stimulating and perfect for summer meals. It's a simple yet satisfying dish.
Ingredients
Main Ingredients (2 servings)
- Chicken Thigh 1 piece (200g)
- Potato Starch (for coating)
- Eggplant 2 pieces (250g)
- Ginger 1 piece (10g)
Seasonings
- Salt (to taste)
- Vegetable Oil 2 tsp
- [A] Water 150ml
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 1 tbsp
- [A] Dashi Powder 1 tsp
Steps
- Trim the ends off 2 eggplants (250g).
- Peel the eggplant in alternating stripes using a peeler.
- Cut the eggplants in half lengthwise, then make diagonal cuts on the skin side.
- Cut the eggplants into bite-sized, easy-to-eat pieces.
- Soak the cut eggplants in water to remove bitterness.
- Peel and julienne 1 piece of ginger.
- In a bowl, combine 150ml water, 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tbsp sugar, and 1 tsp dashi powder. Mix well.
- Cut 1 piece of chicken thigh (200g) into bite-sized pieces.
- Sprinkle a pinch of salt over the chicken pieces, then coat them evenly with potato starch. This step ensures the chicken remains moist, tender, and juicy, and helps the sauce cling to it.
- Heat 2 tsp vegetable oil and the julienned ginger in a frying pan over medium heat until fragrant.
- Once the ginger is fragrant, remove it from the pan and add it to the prepared sauce mixture. Sautéing the ginger beforehand infuses its flavor into the oil, which then distributes throughout the dish for enhanced taste.
- In the same pan, add the drained eggplants and coat them with oil. Eggplants absorb oil readily, so add more if needed. Place the eggplants skin-side down. Searing the eggplant skin-side down prevents discoloration and results in a more visually appealing dish.
- Arrange the eggplants skin-side down, then place the chicken pieces in the empty spaces, also skin-side down. Sear until browned.
- Once browned, about 2 minutes, flip the chicken. Cover with a lid and steam-fry over medium heat for 2 minutes.
- After steaming for 2 minutes, stir the sauce mixture containing ginger and pour it into the pan.
- Bring the sauce to a simmer and cook until it reduces by about half.
- Cook for about 3 minutes until the sauce has reduced by half. The dish is now ready to be plated.
- Drizzle the remaining sauce and ginger from the pan over the plated ingredients.
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