Name: Eggplant with Gingery Chicken (Nasu no Soboro Ankake)
Yield: Serves 2
Cuisine: Japanese
Ingredients: 1 tablespoon soy sauce; Canola or other neutral oil; 4 Japanese or Chinese eggplants, about 1 pound total weight; 1-inch piece fresh ginger, peeled, cut lengthwise into super-thin strips, and soaked in cold water for garnish; 1 teaspoon ginger juice; 1 teaspoon mirin; ¾ pound ground chicken; 2 tablespoons plus ¾ teaspoon soy sauce; 1 tablespoon cornstarch dissolved in 5 teaspoons water; 1 tablespoon plus ¾ teaspoon sugar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

In this recipe, soft, rich, quickly-fried eggplant is topped with a sweet and gingery ground chicken “gravy”—the same sauce could also be paired with soft tofu. Quickly frying the eggplant in oil gives this dish richness without an oily taste. Using dark purple Japanese eggplants (or their lavender Chinese counterparts) is ideal.

Ingredients

For the Sauce

¾ pound ground chicken
2 tablespoons plus ¾ teaspoon

Method

To make the sauce, in a saucepan over medium heat, combine the chicken, 1 cup plus 2 tablespoons water, the soy sauce, ginger juice, mirin, and sugar. Cook, stirring often and breaki

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Ingredients

For the Sauce

Method

Part of