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japanese-style chicken & cheese baked with red miso in foil
- Serves: 2
- Calories: 252 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Toriniku to chizu no aka-miso hoiru-tsutsumi-yaki
- u.s.
- metric
ingredients:
- 7 ounces boneless chicken breast or thigh
- 3 ounces eggplants
- 2/3 ounce shredded mozzarella cheese
- 1 tablespoon red miso
- 1 tablespoon sugar
- 1 tablespoon sake
step 1:
Cut the chicken into bite-size pieces. Wash the eggplants. Slice into about 1 in. wide pieces.
step 2:
Mix the miso, sugar and sake in a dish.
step 3:
Wrap the eggplants, chicken, 1 tablespoon of the miso mixture and the cheese in aluminium foil.
step 4:
Put the wrapped ingredients in a frying pan and cover and cook on medium heat for 10 minutes. Remove from the heat and keep coverd for 5 minutes in order to soften the eggplant. After waiting 5 minutes, uncover the pan and place on a serving plate.
comment:
The miso taste becomes very mellow and deep from the umami of the chicken and cheese. The eggplants become very soft and delicious.
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