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Eggplant and Chicken Nanban

Eggplant and Chicken Nanban

This is a recipe for easy and delicious eggplant and chicken nanban.
It's also great as an appetizer to serve with drinks.

Ingredients: 2-3 servings

Eggplant (slim Japanese type)
1 large
Chicken thigh
1
Cake flour
as needed
Salt and pepper
to taste
○Sugar
1 1/2 tablespoons
○Soy sauce
2 tablespoons
○Vinegar
2 tablespoons
Shiso leaves (optional)
3

Steps

1. Roughly cut the eggplant into chunks, and soak in water. Drain the excess water, and coat with cake flour. Julienne the shiso leaves.
2. Cut the chicken into slightly smaller bite-sized pieces. Season with salt and pepper, and coat with cake flour. Mix the ○ ingredients and set aside.
3. Heat a frying pan, and add 2 tablespoons of oil. Add the eggplant, and stir-fry until lightly browned. Remove from the pan.
4. Add 1 tablespoon of oil to the Step 3 pan, and stir-fry the chicken. Lid half-way through to cook the chicken through. When browned, return the eggplant, and continue stir-frying.
5. Add the seasoning mixture to Step 4, and continue stir-frying until the sauce becomes thick, then you're done!
6. Serve on a plate, and top with the shiso leaves.

Story Behind this Recipe

I created this recipe because I had lots of eggplants on hand!