Steps

1. Trim the ends off one eggplant (approx. 100g) and dice into 5mm cubes.
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2. Soak the diced eggplant in water for 5-10 minutes to remove bitterness.
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3. In a bowl, combine 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, and 2 tsp Sugar.
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4. Remove the skin from one small chicken breast (approx. 250g), slice it in half, and dice into 5mm cubes. (Tip!) If you don't mind the texture, include the chicken skin for added flavor.
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5. Place the diced chicken breast in a bowl. Add 2 tbsp Cooking Sake (Rice Wine), a pinch of salt, a pinch of pepper, and 3 tbsp Potato Starch. Mix well. (Tip!) The sake and potato starch will make the chicken breast moist and tender, and act as a binder for a beautiful sear.
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6. Drain the eggplant and add it to the bowl with the chicken. Mix thoroughly until everything is evenly combined.
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7. Heat vegetable oil in a frying pan over medium heat.
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8. Scoop the mixture using a spoon and place flat, round patties onto the hot frying pan. (Tip!) Ensure the eggplant and chicken are evenly distributed in each patty as you scoop.
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9. Once golden brown on the bottom, flip the patties.
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10. Cover the pan and steam for 2 minutes over low-medium heat. (Tip!) Steaming ensures the ingredients are cooked through, resulting in tender chicken breast and a melt-in-your-mouth eggplant texture.
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11. Stir the prepared sauce mixture well.
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12. Pour the sauce mixture into the frying pan. Increase heat to medium-high and cook, stirring, until the liquid reduces and the patties are coated.
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13. Transfer to a plate and serve. Enjoy!
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