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Poulet et aubergine à la japonaise
Un plat japonais‑inspiré où les tranches d’aubergine et de poulet sont marinées, enrobées de fécule de pomme de terre, puis grillées avant d’être mijotées dans une sauce soja‑mirin légèrement sucrée. Servi avec du riz rond, garni de ciboulette, graines de sésame grillées et un soupçon de poudre de piment (chichimi). Idéal pour un repas équilibré à la maison ou à emporter dans un bento.
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Cost Breakdown
Critical Success Points
- • Faire dégorger les aubergines avec du sel
- • Enrober les aubergines et le poulet de fécule de pomme de terre
- • Réduire correctement la sauce pour obtenir une texture nappante
Safety Warnings
- • Attention aux éclaboussures d’huile chaude ; utilisez un couvercle ou un écran anti‑projection.
- • Vérifiez que le poulet atteint une température interne d’au moins 75 °C.
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