Fried Eggplant and Chicken with Mizore Sauce (Namban-style)
- 3 Eggplant (small)
- 250 to 300 grams Chicken thighs
- 4 to 5 tablespoons Grated daikon radish
- 1 Katakuriko
- 1 Salt and pepper
- 2 tbsp Soy sauce
- 2 tbsp Vinegar
- 1 tbsp Mirin
- 1 and 1/2 teaspoons Sugar
- 1 Finely chopped green onion, julienned shiso leaves or cress
- Cut the chicken into bite sizes and put into a plastic bag with salt and pepper.
- Mix and rub well to allow the chicken to absorb the seasonings.
- For the mizore sauce: Grate the daikon with a grater.
- Mix with seasonings.
- Cut the eggplant into rough chunks.
- Coat the eggplant and chicken with katakuriko.
- Heat a generous amount of oil in a frying pan (not listed in the ingredients) and shallow-fry the eggplant.
- (over a medium Opening a business meeting in high heat)
- The eggplant chunks shrink so put the prepared chicken in the empty space and fry both sides until golden brown.
- Turn off the heat.
- Pour the mixed seasonings into the frying pan and stir.
- Cover with a lid and cook over a low heat to cook through the chicken completely.
- Note At step 6 turn off the heat before adding .
- Otherwise the will evaporate straight away when it hits a hot frying pan.
- Uncover and add the grated daikon.
- Turn up the heat again and stir quickly.
- When the grated daikon and sauce are well mixed it is done.
- Transfer onto a serving plate and garnish with green vegetables if you have any.
- In the picture I put julienned shiso leaves on top.
chicken, radish, katakuriko, salt, soy sauce, vinegar, mirin, sugar, green onion
Taken from cookpad.com/us/recipes/144814-fried-eggplant-and-chicken-with-mizore-sauce-namban-style (may not work)