sauteed chicken tenderloin & vegetables with white miso sauce
- Serves: 2
- Calories: 341 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Sasami to yasai no siro-miso itame
- 6 ounces chicken tenderloin
- 10 ounces eggplants
- 10 ounces onion
- 2 tablespoons salad oil
- 3 tablespoons white miso
- 1/4 cup sake or white wine
- 1 tablespoon sugar
To make the miso sauce, place the miso, sake (or white wine) and sugar in a bowl and mix.
Cut the chicken diagonally into 2 in. pieces.
Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Cut the eggpant halves diagonally into 2 in. pieces.
Peel the onions and cut in half. Cut each half into 1 in. wide slices.
Heat the oil in a frying pan. Add the eggplants pieces and saute over a medium flame for 7 minutes.
Add the chicken and onion slices. Stir for a couple of minutes. Add the miso sauce and stir. Saute for a couple of minutes.
Miso is usually used in miso soup, but in this recipe it is used as a seasoning. The chicken tenderloin and vegetables become even more flavorful when the white miso is added.
Japanese foods recipes
Int'l. recipes with a Japanese twist