Eggplant and Chicken Nanban

1. 1

   Roughly cut the eggplant into chunks, and soak in water.

2. 2

   Drain the excess water, and coat with cake flour.

3. 3

   Julienne the shiso leaves.

4. 4

   Cut the chicken into slightly smaller bite-sized pieces.

5. 5

   Season with salt and pepper, and coat with cake flour.

6. 6

   Mix the ingredients and set aside.

7. 7

   Heat a frying pan, and add 2 tablespoons of oil.

8. 8

   Add the eggplant, and stir-fry until lightly browned.

9. 9

   Remove from the pan.

10. 10

    Add 1 tablespoon of oil to the Step 3 pan, and stir-fry the chicken.

11. 11

    Lid half-way through to cook the chicken through.

12. 12

    When browned, return the eggplant, and continue stir-frying.

13. 13

    Add the seasoning mixture to Step 4, and continue stir-frying until the sauce becomes thick, then you're done!

14. 14

    Serve on a plate, and top with the shiso leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.