A Harmony of Chicken, Aubergine and Tomato

1. 1

   Cut the chicken thighs into bite-size pieces.

2. 2

   Peel the aubergine, slice into rounds, soak in salt water to get rid of the bitterness, then pat dry.

3. 3

   Peel the tomatoes, take out the seeds and roughly chop.

4. 4

   Heat butter or margarine in a frying pan and fry the chicken skin-side down, until it is golden brown.

5. 5

   Turn the chicken over, add the aubergine and lightly fry both sides.

6. 6

   Season with salt and pepper.

7. 7

   Drizzle in the sake, add the tomatoes, 1 tablespoon of soy sauce, and mix altogether.

8. 8

   Put the lid on and steam for a few minutes on medium heat.

9. 9

   (until the meat is cooked through, the tomatoes start to melt and turns into a sauce).

10. 10

    Lastly, taste and mix in 1 tablespoon of soy sauce.

11. 11

    This is a variation of the recipe.

12. 12

    This uses chicken breast and bok choy, thickened with a katakuriko slurry.

* Per serving · 4 servings · Values may vary.

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