Japanese Chicken and Eggplant

Ingredients

• 2 pièces moyennes Eggplants (cut into slices about 1 cm thick)
• 1 cuillère à café Salt (for the eggplants)
• 0.25 cuillère à café Salt (for the chicken)
• au goût Ground pepper
• 1 cuillère à soupe Saqué (sake or mirin) (to marinate the chicken)
• 4 cuillères à soupe Potato starch (2 for the eggplants, 2 for the chicken)
• 2 cuillères à soupe Fresh ginger (grated, half for the eggplants, half for the chicken)
• 2 cuillères à soupe Chives (scallion) (finely chopped, for garnish)
• 4 cuillères à soupe Sunflower oil (for cooking the eggplants and chicken)
• 1 cuillère à café Dark soy sauce
• 3 cuillères à soupe Light soy sauce
• 1 cuillère à soupe Oyster sauce
• 3 cuillères à soupe Mirin (or sweet sake)
• 1 cuillère à soupe Sugar
• 375 ml Water (125 ml in the base sauce + 125 ml in each half)
• 2 tasses Short‑grain rice (cooked, for serving)
• 1 cuillère à soupe Toasted sesame seeds (for garnish)
• au goût Chichimi (Korean chili powder) (for the final spicy touch)

Instructions

1. Prepare the eggplants

   Cut the two eggplants into slices about 1 cm thick. Place them in a large bowl, add 1 teaspoon of salt in several additions and mix well. Let rest for 10 minutes so the salt draws out the water.

   Time: PT12M

2. Prepare the chicken

   Cut the two chicken breasts (or thigh tops) into slices about 1 cm thick. In another large bowl, add 1 tablespoon of saqué, ¼ teaspoon of salt, ground pepper and mix until the chicken is well coated. Let rest for 10 minutes.

   Time: PT12M

3. Rinse, dry and coat the eggplants

   Rinse the eggplants to remove the salt, then gently press them to eliminate excess water without breaking them. Return them to the bowl and add 2 tablespoons of potato starch. Mix until each slice is lightly coated. Grate 1 tablespoon of fresh ginger and finely chop the chives.

   Time: PT5M

4. Prepare the seasoning sauce

   In a bowl, combine 1 teaspoon dark soy sauce, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 3 tablespoons mirin, 1 tablespoon sugar and 125 ml water. Divide the sauce into two equal bowls. Add an additional 125 ml water to each bowl (one for the eggplants, the other for the chicken).

   Time: PT5M

5. Cook the eggplants – first stage

   Heat 1 tablespoon sunflower oil in a large skillet over medium heat. Add the eggplant slices and cook for 12 minutes, turning them occasionally.

   Time: PT12M

   Temperature: feu moyen

6. Cook the eggplants – second stage

   Lower the heat slightly, add 1 tablespoon oil into the empty spaces and continue cooking for another 6 minutes.

   Time: PT6M

   Temperature: feu moyen-doux

7. Simmer the eggplants in the sauce

   Add half of the grated ginger into the empty spaces and sauté for 1 minute. Then pour in half of the reserved sauce (the one you added water to). Cover the pan, let simmer for 1 minute, flip the eggplants, cover again and let sit for 1 minute. Finally, uncover and continue flipping the eggplants every minute until the sauce is well reduced (5‑6 minutes).

   Time: PT8M

   Temperature: feu doux

8. Set aside the eggplants

   Once the sauce has reduced, remove the eggplants from the pan and keep warm.

   Time: PT1M

9. Coat the chicken with starch

   In the same bowl where a little starch remains, add the marinated chicken pieces, then 2 tablespoons potato starch. Mix well, add another 2 tablespoons starch and mix again for an even coating.

   Time: PT2M

10. Cook the chicken – first stage

    Heat 1 tablespoon oil in the skillet over medium heat. Add the chicken pieces and grill for 6 minutes, shaking the pan occasionally.

    Time: PT6M

    Temperature: feu moyen

11. Cook the chicken – second stage

    Flip the chicken, add 1 tablespoon oil into the empty spaces and continue cooking for another 5 minutes.

    Time: PT5M

    Temperature: feu moyen-doux

12. Simmer the chicken in the sauce

    Add the remaining grated ginger, pour the other half of the seasoning sauce and let reduce while turning the chicken every minute for 5 minutes. The sauce should thicken and coat each piece.

    Time: PT6M

    Temperature: feu doux

13. Plating and serving

    Place the cooked short‑grain rice in bowls or bento boxes, top with the eggplants and chicken. Sprinkle with chopped chives, toasted sesame seeds and a little chichimi. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g