braised eggplant & ground chicken with sticky sauce

• u.s.
• metric

ingredients:

• 10 1/2 ounces eggplants
• 6 ounces ground chicken
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons salad oil
• 2 teaspoons potato starch (katakuriko)
• 2 teaspoons water (for dissolving potato starch)

step 1:

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.

step 2:

Heat the salad oil in a pot and sear the ground chicken on medium heat until it changes color.

step 3:

Add the eggplant pieces and sear until they become soft on both sides.

step 4:

Add the water, sugar and soy sauce. Cover and simmer for about 5 minutes on medium-low heat.

step 5:

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.