Recipe for "Eggplant and chicken thigh stewed in grated radish"!

Melt-in-your-mouth soft eggplant and juicy, plump chicken thighs are a perfect match! The refreshing sauce makes this recipe a great accompaniment to white rice.

Material ( For 2 persons )
form	three (long cylindrical things)
chicken leg meat	250g (8.82oz)
root	about 10 cm
perilla	2 or 3 sheets
potato starch	proper quantity
salt and pepper	proper quantity
sake	1 tablespoon
soy sauce	2 tablespoons
vinegar	1 tablespoon
mirin	2 tablespoons
sugar	1 teaspoon
oil	proper quantity

Here is a recipe for "Eggplant and Chicken Thigh with Mizore" with a refreshing flavor that will keep your chopsticks going. The eggplant is quickly deep-fried to make it juicy and fresh. The chicken thighs are coated with potato starch to make them juicy and plump!

Eggplant and chicken thigh simmered in grated radish

Ingredients

Here are the ingredients for two servings.

3 eggplants
250g (8.82oz) chicken thigh
10 cm radish
2 to 3 shiso leaves
A dash of katakuriko (potato starch)
Salt and pepper to taste
1 tablespoon sake
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons mirin (sweet cooking rice wine)
1 teaspoon sugar
Dash of oil

Combine soy sauce, vinegar, mirin and sugar.

Directions

Cut chicken thighs into bite-sized pieces.


Put the cut meat into a plastic bag, sprinkle with salt and pepper, and rub with sake.


Cut the eggplant into bite-sized pieces and soak in water to remove the scum.

Reference link】How to remove the stems and gunk from eggplants.

Reference link】How to remove the acupuncture from eggplant


Peel and grate daikon radish and cut shiso leaves into thin strips.



Coat chicken thighs with potato starch. It is convenient to rub the whole bag.


Heat a little more oil in a frying pan, add the drained eggplant and fry. Once browned, remove from the pan.



Add chicken thighs and cook. If it is difficult to cook through, cover with a lid and steam. When both sides are browned and cooked through, wipe off excess oil and add eggplant back in.



Add the combined soy sauce, vinegar, mirin, and sugar, and when the mixture comes to a boil, add grated daikon with the liquid lightly drained.


Add the shiso leaves, mix roughly, and when the sauce is coated all over, it is ready to serve!

How do eggplant and chicken thighs taste?

The sweet eggplant and juicy chicken thighs are deliciously tangled in the moderately sour and refreshing sauce. The light and refreshing taste of grated daikon (grated radish) is also very pleasant to the palate, making it easy to eat. The refreshing flavor of the shiso leaves also adds a nice accent.


It is a dish that goes well with white rice, is lightly seasoned, and can be easily consumed by one person. If you have a family of picky eaters, I think you can make double the amount of this dish!