“J-Simple Recipes” is the abbreviation for “Japanese Simple Recipes.”
We explain Japanese recipes you can easily cook, as well as typical meals, foodstuffs and table manners.

J-Simple Recipes title
home > japanese/int'l. recipes > vegetable recipes > braised eggplant & ground chicken with sticky sauce

braised eggplant & ground chicken with sticky sauce

Braised Eggplant & Ground Chicken with Sticky Sauce


  • 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

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

step 2:

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

Step 3

step 3:

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

Step 4

step 4:

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

Step 5

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.

Nasu to tori-hikiniku no ankake


This dish has a wonderful taste because of the sticky ankake sauce.