Stir-frying is one of the most popular cooking techniques in Japanese home cooking.
Using a small amount of oil to sauté vegetables, meat, or seafood brings out their natural flavors and textures in a quick and efficient way.
Japanese stir-fry dishes are known for their simplicity and deep, balanced flavors.
The use of soy sauce, mirin, and sake enhances the umami of the ingredients.
Compared to Chinese or Western-style stir-fries, Japanese stir-fries tend to use less oil, resulting in lighter and healthier dishes.
While Chinese stir-frying is typically high-heat and fast, Japanese stir-fries often include simmering with broth or seasonings—known as “itame-ni”—for a gentler flavor.
Many dishes also highlight seasonal vegetables, reflecting Japan’s culinary appreciation for seasonal eating.
Stir-fried dishes are also nutritionally rich.
Since they are cooked quickly, they retain more vitamins and minerals than other cooking methods.
Additionally, pairing ingredients with oil helps the body absorb fat-soluble vitamins.
This makes stir-fry a convenient, well-balanced choice for busy days.
This recipe features golden brown chicken and silky soft eggplant steamed and coated in a sweet and savory ginger soy glaze.
The chicken is coated in plenty of potato starch, giving it a smooth texture and beautiful glaze from the sauce.
Perfect with rice!
10 minutes
coto
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 1/2 oz chicken thigh
- 2 medium eggplants
- A2 tsp. sake
- A2 tsp. soy sauce
- A1 tsp. grated ginger (or ginger paste)
- A3 tbsp. potato starch
- B1 1/2 tbsp. soy sauce
- B1 1/2 tbsp. mirin
- B2 tsp. sugar
- B1/2 tsp. grated ginger (or ginger paste)
- B1 tbsp. vegetable oil (for frying)
- B1–2 tsp. additional oil, if needed (optional)
INSTRUCTIONS
- 1
Cut the eggplant into irregular, bite-sized pieces and soak in salted water (1 cup water + 1 tsp. salt).
- 2
Cut the chicken into bite-sized pieces. Place in a zip-top bag with A (sake, soy sauce, ginger) and massage to coat. Add potato starch and mix well to coat evenly.
- 3
Heat 1 tbsp. of oil in a frying pan over medium heat. Arrange the chicken skin-side down and cook for 3–4 minutes. Flip, add the drained eggplant, and stir to coat with oil. Add 1–2 tsp. more oil if needed. Cover and steam-fry for 5 minutes over medium-low heat.
- 4
Wipe off any excess oil with a paper towel. Add B (soy sauce, mirin, sugar, ginger) and simmer until the sauce thickens and evenly coats the ingredients.
RecipeID
158
Tips & Notes
・To remove bitterness from the eggplant, soak the pieces in 1 cup of water mixed with 1 tsp.salt. Using a zip-top bag helps keep the pieces submerged.
・Soaking also softens the eggplant and prevents it from absorbing too much oil, allowing for lighter finish and healthier dish.
・Alternatively, if you don’t mind skipping this step, you can stir-fry the eggplant immediately after cutting.
・For better texture, cook the eggplant with the skin side facing down.
・Keeps for 3–4 days in the refrigerator.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.