Steps

1. Cut eggplants (3-4) into 3-4 segments, then into bite-sized pieces.
   🕒 02:16
2. Finely chop Nozawana pickles (50g).
   🕒 02:47
3. Cut shiso leaves (4-5) in half lengthwise.
   🕒 01:06
4. Remove the tendons from chicken tenders (3) and cut them into similar sizes as the eggplant.
   🕒 03:00
5. Lightly season the cut chicken tenders with salt (to taste) and pepper (to taste).
   🕒 03:38
6. Make a cut in the center of each chicken tender and sandwich a piece of the halved shiso leaf inside.
   🕒 03:47
7. Drizzle about half of the beaten egg (1) over the cut eggplants and toss to coat. Sprinkle with all-purpose flour (1 tbsp +) and mix well.
   🕒 04:27
8. Similarly, coat the chicken tenders with the remaining beaten egg and all-purpose flour.
   🕒 04:51
9. Heat frying oil to about 170°C (338°F). Lightly fry the coated eggplants until the coating turns slightly colored.
   🕒 05:19
10. Once the eggplants are colored, remove them from the oil.
    🕒 05:31
11. Add Taishiro sesame oil (2 tbsp) to the same frying pan and arrange the chicken tenders with the shiso leaves and coating to sear.
    🕒 05:45
12. Once the surface of the chicken tenders turns white and fragrant, remove them from the pan while still slightly undercooked. (This is the key!) Chicken tenders cook quickly, so removing them when they are half-cooked will ensure they are perfectly cooked by the residual heat and the final stir-fry.
    🕒 06:05
13. Add a little more oil to the same pan. Sauté the thinly sliced green onion (1 tbsp), ginger (1 tsp), pickled plum (1-2), and the roughly chopped Nozawana pickles.
    🕒 06:21
14. Sauté slowly until fragrant.
    🕒 06:44
15. Once fragrant, add [A] Cooking Sake (Rice Wine) (2 tbsp), [A] Soy Sauce (to taste), [A] Sugar (to taste), [A] Water (2 tbsp), and [A] Pepper (to taste), and continue to stir-fry.
    🕒 07:02
16. Add more water to enhance the savory flavor of the pickles. Adjust the seasoning amounts based on the saltiness of the pickled plums.
    🕒 07:22
17. Once the liquid comes to a boil, return the fried eggplants and seared chicken tenders to the pan.
    🕒 07:47
18. Stir-fry everything together, tossing gently.
    🕒 07:54
19. Finish by drizzling with sesame oil (1 tbsp) and mixing well to combine. Ready to serve!
    🕒 08:02