Eggplant with Gingery Chicken

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

Nasu no Soboro Ankake

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

Asia
Japan
Side dish

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