Finely chopped green onion, julienned shiso leaves or cress
Cut the chicken into bite sizes and put into a plastic bag with salt and pepper. Mix and rub well to allow the chicken to absorb the seasonings.
For the mizore sauce: Grate the daikon with a grater. Mix with ☆ seasonings.
Cut the eggplant into rough chunks. Coat the eggplant and chicken with katakuriko.
Heat a generous amount of oil in a frying pan (not listed in the ingredients) and shallow-fry the eggplant. (over a medium Opening a business meeting in high heat)
The eggplant chunks shrink so put the prepared chicken in the empty space and fry both sides until golden brown.
Turn off the heat. Pour the mixed ☆ seasonings into the frying pan and stir. Cover with a lid and cook over a low heat to cook through the chicken completely.
Note At step 6 turn off the heat before adding . Otherwise the will evaporate straight away when it hits a hot frying pan.
Uncover and add the grated daikon. Turn up the heat again and stir quickly. When the grated daikon and sauce are well mixed it is done.♪
Transfer onto a serving plate and garnish with green vegetables if you have any. In the picture I put julienned shiso leaves on top.
Story Behind this Recipe
I used grated daikon to allow the chicken and eggplant pieces to coat with the namban-style sauce. It was a good idea.
At step 4 if you don't have empty space in your frying pan take the eggplant out of the frying pan. Drain the grated daikon first before adding. I don't remove the bitterness of eggplant beforehand because it will be cooked in oil.