Chicken & Eggplant With Grated Daikon Radish Sauce

Chicken & Eggplant With Grated Daikon Radish Sauce

You want to eat something fried, but it'll sit heavy in your stomach then this dish in grated daikon radish sauce is just perfect for you. The grated

Ingredients: 3 to 4 servings

Chicken thigh
1 thigh
Long thin eggplant
Daikon radish (ao-kubi)
10 cm
Mizuna greens
1/2 bunch
Soy sauce
1 tablespoon
1 tablespoon
All-purpose flour
as needed
Vegetable oil
as needed


1. Cut the chicken into bite-sized pieces, place in a bowl, and marinate in soy sauce for 15 minutes.
2. Wipe the marinade from the chicken with a paper towel, add an egg and mix well.
3. Add the flour to the bowl and mix well.
4. Cut the mizuna greens into 5 cm wide pieces. Grate the daikon radish with the peel into a large bowl. Add the ponzu and mizuna greens and mix.
5. Place the chicken in an oiled, heated frying pan and cook well on low heat. Don't discard the egg mixture.
6. Once the chicken has browned and cooked through to the center remove it from the oil and place in the bowl with the grated daikon while it's still hot, and let it marinate.
7. Cut the eggplant into bite-sized pieces, mix with the leftover egg mixture, and lightly fry in oil. Cut the eggplant just before cooking it to prevent discoloring.
8. Once the eggplant has cooked through, remove it from the oil and add it to the bowl with the grated daikon, and it's complete.
9. Light and healthy fried food with plenty of grated daikon. A great side-dish with beer for a meat-eater kind of guy.

Story Behind this Recipe

Having fried food late at night is a little too heavy on the stomach, so I made this with plenty of grated daikon for a light meal.