Fried Eggplant and Chicken with Mizore Sauce (Namban-style).
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Composition for Fried Eggplant and Chicken with Mizore Sauce (Namban-style):
- Prepare 3 - Eggplant (small).
- Require 250 - to 300 grams Chicken thighs.
- Prepare 4 - to 5 tablespoons Grated daikon radish.
- Provide 1 Katakuriko.
- Provide 1 of Salt and pepper.
- Need 2 tbsp of ☆Soy sauce.
- You need 2 tbsp for ☆Vinegar.
- Require 1 tbsp - ☆Mirin.
- Give 1 of and 1/2 teaspoons ☆Sugar.
- You need 1 Finely chopped green onion, julienned shiso leaves or cress.
Fried Eggplant and Chicken with Mizore Sauce (Namban-style) instructions:
- 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..
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