Soft Simmered Ground Chicken, Atsuage, and Eggplants

• 250 grams Ground chicken
• 1 thumb Ginger
• 1 large Atsuage
• 4 Eggplants
• 8 Shishito peppers
• 500 ml Dashi stock
• 4 tbsp each Sake, soy sauce, sugar
• 1 small pinch Red chili pepper (thin round slices)
• 1 Katakuriko slurry
• 1 Sesame oil (or vegetable oil)

1. Mince the ginger.
2. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices.
3. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
4. Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted.
5. Add the shishito peppers, and briefly stir-fry, and remove from the pan.
6. Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
7. Mix in the ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
8. Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan.
9. Mix well and you're done.
10. Serve on a plate and enjoy.

ground chicken, ginger, atsuage, eggplants, peppers, soy sauce, red chili pepper, slurry, sesame oil

Taken from cookpad.com/us/recipes/146227-soft-simmered-ground-chicken-atsuage-and-eggplants (may not work)