We enjoyed this dish at Yakitori Ebisu and decided to learn how to cook this ourselves.
We love this dish as the umami-richness of miso goes well with the eggplant. Once cooked, the tender eggplant soaks up all the flavour of miso which makes it so juicy to bite into.
It’s also another easy stir-fry dish to cook on weeknights.
If you are ever in Tropicana Gardens Mall, do check out this place.
We also enjoy their chicken nanban and egg nikomi katsu.
TIPS:
* Cut the eggplant into nice bite-size chunks. I use the “rangiri” cutting technique for this.
* Chicken is our protein of choice. It works well too with pork and firm tofu.
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![Miso chicken eggplant [Recipe]](https://thokohmakan.com/wp-content/uploads/2020/12/20201101140813_IMG_2230-scaled-683x1024.jpg)
Miso chicken eggplant [Recipe]
Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy4
servings15
minutes15
minutesEggplant and chicken cooked in miso sauce.
Ingredients
2 eggplants, cut into bite-size chunks
1 negi leek, white part cut diagonally
1-2 scallion stalks, cut, white and green parts separated
4 garlic cloves, sliced
2-inch ginger, sliced
Sesame seeds for garnish
- Sauce
3 tbsp miso paste
2 tsp sugar
2 tbsp mirin
2 tbsp sake
1 tbsp soy sauce or tamari
1/4 cup water
- Chicken marinade
450g chicken breast
1 tbsp soy sauce or tamari
1 tbsp sake
1 tsp sesame oil
Directions
- In a small bowl, mix all the ingredients to make sauce. Set aside.
- Rub chicken with the marinade ingredients.
- Heat up cooking oil in pan and saute garlic and ginger.
- When they are fragrant, add the chicken pieces.
- When chicken is cooked, and the leek and white parts of scallion. Add eggplant and cook until they are slightly tender.
- Add the sauce mix. Cover with lid and cook over medium heat until eggplant is tender.
- Garnish with green parts of scallion and sesame seed. Serve!
