Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Cut off the stem of the eggplant. Cut as close to the edge as possible to maximize the edible portion.
- Cut the eggplant into rough pieces by rotating it.
- Cover the roughly chopped eggplant with plastic wrap and heat in a 600W microwave for 3 minutes and 30 seconds. 【Chef's Tip!】 Pre-heating prevents the eggplant from absorbing too much oil, resulting in a tender finish.
- Remove the core from the onion and slice it thinly along the grain to preserve its crisp texture.
- Slice the chicken thigh thinly against the grain (sogigiri). Slicing it in half first before sogigiri enhances its chewiness.
- Season the thinly sliced chicken thigh with salt and pepper to taste, then dust with 2 tbsp potato starch and rub it in evenly. 【Chef's Tip!】 Coating with potato starch helps the Nanban sauce adhere very well.
- In a storage container with the thinly sliced onion, add [A] Sugar 3 tbsp, [A] Soy Sauce 3 tbsp, [A] Vinegar 3 tbsp, [A] Water 2 tbsp, [A] MSG(Ajinomoto) (MSG) 8 dashes, [A] Red Chili Pepper to taste, and [A] Salt 1 pinch. Mix well until the sugar dissolves. 【Chef's Tip!】 Preparing this in advance allows the sugar to dissolve, flavors to meld, and softens the onion's pungent taste.
- Pour 1 1/2 tbsp oil into a frying pan and heat it thoroughly.
- Once the oil is hot, add the potato starch-coated chicken thigh pieces to the pan one by one.
- Move the chicken around, coating it evenly with oil, and stir-fry until it turns crispy and golden brown. 【Chef's Tip!】 The priority is to make the chicken crispy. This crispy coating will absorb the Nanban sauce beautifully.
- Once the chicken is crispy around the edges, add the microwaved eggplant, being careful not to include any excess moisture, and stir-fry with the chicken.
- Stir-fry the eggplant, ensuring it's coated with oil and cooked until the skin softens. 【Chef's Tip!】 Thoroughly cooking the eggplant is key.
- Once the eggplant is tender, turn off the heat and vigorously pour all of the prepared Nanban sauce into the pan.
- While still hot, stir well from the bottom to coat all the ingredients thoroughly with the Nanban sauce. 【Chef's Tip!】 Tossing it in the hot sauce allows the flavors to meld beautifully.
- The delicious Chicken and Eggplant Nanban is now complete, enjoyable both warm or chilled. Serve with Yuzu Kosho, if desired.
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