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Soft Simmered Ground Chicken, Atsuage, And Eggplants Recipe

Soft Simmered Ground Chicken, Atsuage, and Eggplants Recipe
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Serving : 4
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Prepare the ingredients before making Soft Simmered Ground Chicken, Atsuage, and Eggplants in your home. Then, follow these steps below to serve Soft Simmered Ground Chicken, Atsuage, and Eggplants for your family or friends.

Ingredients: Soft Simmered Ground Chicken, Atsuage, and Eggplants

  • 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)

How to Make Soft Simmered Ground Chicken, Atsuage, and Eggplants

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Soft Simmered Ground Chicken, Atsuage, and Eggplants in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
  • Step 4
  • Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
  • Step 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.
  • Step 6
  • Serve on a plate and enjoy.
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