Soft Simmered Ground Chicken, Atsuage, and Eggplants

Soft Simmered Ground Chicken, Atsuage, and Eggplants

It's a delicious side dish that you can cook in 10 minutes It's a delicious and silky simmered dish with the flavour of ginger and the umami of the ground chicken.

Ingredients: 4 servings

Ground chicken
200-250 g
1 thumb
1 large
Shishito peppers
★Dashi stock
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
Katakuriko slurry
as needed
Sesame oil (or vegetable oil)
as needed


1. 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.
2. 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.
3. Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
4. Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
5. Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
6. Serve on a plate and enjoy.

Story Behind this Recipe

I made this dish because I had bought eggplants and atsuage.