Steps

1. Cut the chicken into 2-3cm cubes.
   🕒 01:12
2. Cut the onion into large pieces.
   🕒 01:19
3. Cut the bell pepper into 1-2cm cubes.
   🕒 01:24
4. Heat 2 tbsp of sesame oil in a frying pan and stir-fry the onion and bell pepper. (Key Tip: Ensure the onion and bell pepper are thoroughly cooked until nicely browned.)
   🕒 01:59
5. Sprinkle the chicken with a pinch of salt and coat evenly with potato starch (as needed). (Key Tip: This locks in the flavor and ensures a tender, browned result.)
   🕒 02:24
6. Grill the bell pepper, skin-side down, until browned. (Key Tip: Due to the thick skin, grilling skin-side down is recommended.)
   🕒 02:54
7. Lightly sprinkle the onion and bell pepper with a pinch of salt and set aside.
   🕒 03:27
8. Add more sesame oil to the same frying pan and stir-fry the potato starch-coated chicken.
   🕒 03:38
9. Once the chicken surface turns white, add 2 tbsp of Cooking Sake (Rice Wine), cover, and steam. (Key Tip: This makes the chicken fluffy and tender.)
   🕒 04:02
10. In a bowl, combine [A] 1 tbsp Soy Sauce, 1/2 tbsp Miso Paste, 2 tsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 1/2 clove Grated Garlic, 1/2 clove Grated Ginger, and 1/2 tbsp Toasted White Sesame Seeds to make the sauce. (Key Tip: A sweet and savory soy sauce base is enhanced with miso for richness and flavor. Garlic and ginger add punch and a refreshing note.)
    🕒 04:26
11. Add the stir-fried vegetables and fried eggplant (or stir-fried fresh eggplant) to the steamed chicken. (Key Tip: If using fresh eggplant, add it along with the vegetables.)
    🕒 05:08
12. Briefly toss everything together, then add the prepared sauce all at once and mix well.
    🕒 05:38
13. Once everything is coated in the sauce, finish by generously adding toasted white sesame seeds for a fragrant touch.
    🕒 05:53