Perfect for chilly days! A comforting simmered dish that will warm you from the inside out!
A special trick preserves the eggplant's color and keeps it from falling apart while cooking, giving you that cookbook picture-perfect presentation. The eggplant soaks up the sweet and savory simmering sauce and umami from the chicken, making every bite pure bliss. It pairs perfectly with rice as a hearty meal perfect for when chilly evenings make you extra hungry.
20 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz boneless chicken thighs (about 3 thighs, 300g)
- 3 Japanese eggplants (or substitute 1 medium globe eggplant)
- 2 hard-boiled eggs
- A0.8cup water (200ml)
- A2tbsp soy sauce
- A2tbsp sake (or white wine)
- A2tbsp mirin (sweet rice wine)
- A1tbsp sugar
- A0.5tsp Japanese-style dashi powder (stock base)
- A0.5tsp grated ginger (or 2 cm ginger paste from a tube)
- 0.5tbsp sesame oil
- 2tbsp vegetable oil
DIRECTIONS
- 1
Cut the chicken thighs into bite-sized pieces. Slice the eggplant in half lengthwise, then make diagonal slits less than an ⅛ inch (3-4mm) apart on the skin. Then cut it crosswise into 2–3 equal pieces.
- 2
Heat the vegetable oil in a frying pan over medium heat, and lay the eggplant skin-side down. After frying for 2 minutes, flip, cook the other side for about 1 ½ minutes, and then remove the eggplant temporarily.
- 3
Heat the sesame oil in the same frying pan over medium heat and add the chicken (skin-side down). Sear for 1 minute, flip, and cook the other side for 1 minute.
- 4
Add the (A) ingredients (water, soy sauce, sake, mirin, sugar, dashi powder, and ginger) and simmer for 5 minutes. When the liquid is reduced by about half, add the eggplant from Step 2 and the hard-boiled eggs. Simmer for about 5–7 minutes until the liquid reduces to a glaze. (Occasionally flipping the chicken and eggs while simmering is recommended).
- 5
Serve on a plate and enjoy! (If you have time, cooling the dish temporarily will allow the flavors to penetrate better and make it even more delicious!)
RecipeID
638
Tips & Notes
・Substitutions/ Customizations:
ーChicken drumettes can be substituted for the chicken thigh.
ーThe seasoning is on the sweeter side. Please adjust the amount of sugar to your liking.
・Cooking Tips:
ーCutting slits in the eggplant improves flavor absorption.
ーWhen frying the eggplant, thoroughly wipe off any moisture with a paper towel beforehand! This helps prevent oil splattering.
ーFrying the eggplant with a generous amount of oil, starting skin-side down, results in a beautiful color. Also, when simmering, keep the skin-side up and try to keep it from being submerged in the liquid.
ーSince eggplant can easily fall apart if over-simmered, it is added halfway through the simmering process.
ーThe hard-boiled eggs used in this recipe were made with eggs taken straight from the refrigerator and boiled for 8 minutes.
ーI used a 10.2-inch (26 cm) frying pan.
・Shelf life: 3–4 days in the refrigerator.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."