Soft Simmered Ground Chicken, Atsuage, and Eggplants – a delicious recipe with Ground chicken, Ginger, Atsuage, Eggplants, peppers, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mince the ginger.
2
Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices.
3
Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
4
Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted.
5
Add the shishito peppers, and briefly stir-fry, and remove from the pan.
6
Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
7
Mix in the ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
8
Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan.
9
Mix well and you're done.
10
Serve on a plate and enjoy.
451
kcal
Calories
28
g
Fat
25
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 250 grams Ground chicken, 1 thumb Ginger, 1 large Atsuage, 4 Eggplants, and more.
Yes, Soft Simmered Ground Chicken, Atsuage, and Eggplants falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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