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