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 分
Yuu
プロフィール
材料
2人分
元のレシピ（1倍）は2人分
レシピを倍にする場合、一部の材料の割合は若干調整が必要な場合があります。適宜調整してお好みの味に仕上げてください。
- 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
作り方
- 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!)
レシピID
638
コツ・ポイント
・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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