Ponzu Chicken & Eggplant Rice Bowl

Name: Ponzu Chicken & Eggplant Rice Bowl
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 120 g Eggplant; 120 g Chicken Thigh Fillet; Salt & White Pepper; 1 tablespoon Oil; 1 serving warm Cooked Rice; Shichimi (Japanese Chilli Spice Mix) *optional; Finely chopped Spring Onion *optional; 2 tablespoons Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar; 1 tablespoon Mirin; 1 teaspoon Sugar; Chilli Flakes as required; *Note: You may wish to add some grated Garlic OR grated Ginger

Hiroko Liston @hirokoliston

Melbourne, Australia

A dish of Eggplant that is fried and marinated in Ponzu Sauce is one of my favourite. Today I cooked it with Chicken in a frying pan, and made it into a rice bowl as I always eat it with rice. Today I accidentally added more Chilli than I intended to add, but the dish was actually enjoyably spicy. The meltingly soft Eggplant in the sweet, sour and spicy sauce was delicious.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

120 gEggplant
120 gChicken Thigh Fillet
Salt & White Pepper
1 tablespoonOil
1serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) *optional
Finely chopped Spring Onion *optional
Sauce
2 tablespoonsPonzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1 tablespoonMirin
1 teaspoonSugar
Chilli Flakes as required
*Note: You may wish to add some grated Garlic OR grated Ginger

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Steps

10 minutes

1

Cut Eggplant into bite-size pieces, place in a bowl, cover with water, and set aside. *Note: Soaking in water it to stop Eggplant turning brown, and it is optional.
2

Cut Chicken into bite-size pieces, and lightly season with Salt & White Pepper.
3

Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste.
4

Heat Oil in a small frying pan over medium high heat, cook Chicken pieces until slightly browned. *Note: Cover with a lid to reduce the splatter if you wish to do so.
5

Drain Eggplant and add to the pan, stir to mix, cover with a lid, reduce heat to medium, and cook for a minute. Remove the lid and toss and stir, cover with the lid again, and cook for a minute. Repeat this until Eggplant is soft.
6

Remove the lid, add the Sauce, stir to combine, and cook until the Sauce thickens.
7

Half fill a bowl with warm Cooked Rice, cover it with the Chicken and Eggplant mixture, sprinkle with some Shichimi and finely chopped Spring Onion if you like, and enjoy.