This is an incredibly delicious braised dish that's incredibly easy to make, requiring just grilling and simmering! Using seasonal eggplants and chicken drumettes, this recipe is perfect for a quick and satisfying meal made in a frying pan. The eggplants become melt-in-your-mouth tender, and the chicken drumettes soak up the rich flavors, making it a perfect accompaniment to rice. It's also a great time-saving and budget-friendly dish for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Chicken Drumettes 6 pieces
- Ginger 1 piece
- Eggplant 1 (approx. 150g)
- Vegetable Oil 1 tbsp
Seasonings
- Water 200ml
- [A] Soy Sauce 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 1 tbsp
Steps
- Cut off the stem from 1 eggplant (approx. 150g).
- Cut the eggplant in half lengthwise, and make diagonal slits on the skin side.
- Cut the eggplant into approximately 10 pieces per eggplant.
- Soak the cut eggplants in water to remove bitterness.
- Peel and thinly slice 1 piece of ginger.
- Make cuts along the bones of 6 chicken drumettes.
- Drain the eggplants that were soaking in water well in a colander.
- Place the drained eggplant in a frying pan, add 1 tbsp of vegetable oil, and toss to coat while heating over medium heat. (Key Tip!) Coating the eggplant with oil prevents splattering.
- Grill the eggplant with the skin side down until browned. (Key Tip!) Grilling skin-side down helps maintain color.
- Once browned after about 1.5 to 2 minutes, flip and grill the other side until browned as well.
- Transfer the browned eggplant to a plate.
- In the same frying pan, place the sliced ginger and chicken drumettes with the skin side down and heat.
- Once the chicken drumettes are browned, flip them and grill the other side.
- Heat the ginger on the edge of the frying pan while stirring to prevent burning. (Key Tip!) Stir-frying enhances the ginger's aroma.
- Once the chicken drumettes are browned, add 200ml of water, 2 tbsp of soy sauce, 2 tbsp of cooking sake (rice wine), 2 tbsp of mirin (sweet rice wine), and 1 tbsp of sugar. Stir everything together and bring to a boil over high heat.
- Cover with a lid and simmer over low to medium heat for 15 minutes.
- Flip the chicken drumettes once during cooking to ensure even flavor distribution.
- After simmering, return the grilled eggplant to the frying pan with the skin side facing up. (Key Tip!) Cooking the eggplant and chicken drumettes with a time difference allows them to cook to the perfect tenderness.
- Simmer over medium-high heat for about 5 minutes until the sauce is slightly reduced.
- Once reduced, transfer to a serving plate.
- Drizzle the remaining ginger and sauce from the frying pan over the top to finish. Enjoy!
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