braised eggplant & ground chicken with sticky sauce
- Serves: 2
- Calories: 385 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Nasu to tori-hikiniku no ankake
Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.
Heat the salad oil in a pot and sear the ground chicken on medium heat until it changes color.
Add the eggplant pieces and sear until they become soft on both sides.
Add the water, sugar and soy sauce. Cover and simmer for about 5 minutes on medium-low heat.
To make the ankake sauce, dissolve the potato starch in the 2 teaspoons of water. Add the dissolved potato starch to the pot. Stir a few times until it becomes creamy.
This dish has a wonderful taste because of the sticky ankake sauce.
Japanese foods recipes
Int'l. recipes with a Japanese twist