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Japanese Chicken and Eggplant
A Japanese‑inspired dish where slices of eggplant and chicken are marinated, coated in potato starch, then grilled before being simmered in a slightly sweet soy‑mirin sauce. Served with short‑grain rice, topped with chives, toasted sesame seeds, and a pinch of chili powder (chichimi). Ideal for a balanced meal at home or to take in a bento.
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Critical Success Points
- • Salt the eggplants to draw out moisture
- • Coat the eggplants and chicken with potato starch
- • Properly reduce the sauce to achieve a glossy texture
Safety Warnings
- • Watch out for splattering hot oil; use a lid or splash guard.
- • Ensure the chicken reaches an internal temperature of at least 75 °C.
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