500 ml (If not available, use 500 ml of water and 1 teaspoon of dashi stock granules)
★Sake, soy sauce, sugar
4 tablespoons each
★Red chili pepper (thin round slices)
1 small pinch
Sesame oil (or vegetable oil)
Mince the ginger. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
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. Add the shishito peppers, and briefly stir-fry, and remove from the pan.
Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
Serve on a plate and enjoy.
Story Behind this Recipe
I made this dish because I had bought eggplants and atsuage.
Since atsuage falls apart easily, it's better to stir gently using a spatula.