Soft Simmered Ground Chicken, Atsuage, and Eggplants

Name: Soft Simmered Ground Chicken, Atsuage, and Eggplants
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Ground chicken; 1 thumb Ginger; 1 large Atsuage; 4 Eggplants; 8 Shishito peppers; 500 ml ★Dashi stock; 4 tbsp each ★Sake, soy sauce, sugar; 1 small pinch ★Red chili pepper (thin round slices); 1 Katakuriko slurry; 1 Sesame oil (or vegetable oil)

cookpad.japan @cookpad_jp

I made this dish because I had bought eggplants and atsuage.

Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

I made this dish because I had bought eggplants and atsuage.

Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

cookpad.japan @cookpad_jp

I made this dish because I had bought eggplants and atsuage.

Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

I made this dish because I had bought eggplants and atsuage.

Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

Saved

Ingredients

4 servings

250 gramsGround chicken
1thumb Ginger
1 largeAtsuage
4Eggplants
8Shishito peppers
500 ml★Dashi stock
4 tbspeach ★Sake, soy sauce, sugar
1 smallpinch ★Red chili pepper (thin round slices)
1Katakuriko slurry
1Sesame oil (or vegetable oil)

Saved

Steps

1

Mince the ginger. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
2

Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted. Add the shishito peppers, and briefly stir-fry, and remove from the pan.
3

Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
4

Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
5

Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
6

Serve on a plate and enjoy.