Chicken Tenders and Eggplant Sauteed in Shiro Dashi

1. 1

   Cut the eggplants in half vertically and then cut into 7 mm diagonal slices.

2. 2

   Remove the tendons from the chicken tenders and cut into bite size pieces.

3. 3

   Roughly chop the shiso leaves.

4. 4

   Rub the marinade ingredients into the chicken.

5. 5

   (It's convenient to use a plastic bag to do this!)

6. 6

   Sprinkle katakuriko onto the chicken tenders from Step 2.

7. 7

   Heat a large amount of oil in the frying pan from Step 3 (do not clean the pan) and cook the chicken.

8. 8

   Sprinkle katakuriko onto the chicken tenders from Step 2.

9. 9

   Heat a large amount of oil in the frying pan from Step 3 (do not clean the pan) and cook the chicken.

10. 10

    When the chicken is browned, flip it.

11. 11

    Cover with the lid and cook.

12. 12

    When the chicken is done, wipe away the excess oil with a paper towel.

13. 13

    Add the eggplant from Step 3.

14. 14

    Then add the mirin and shiro dashi and quickly stir fry.

15. 15

    Turn off the heat and mix in the shiso leaves.

16. 16

    Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.