The tasty blend of miso and juicy eggplant is great in this steam-baked dish. Chicken breast is said to be good when recovering from fatigue. This is an easy recipe with a cooking time under 10 minutes.
If you'd like, trim off the skin from the chicken and cut the meat into bite-sized pieces. Slice the eggplant to 1 cm thick rounds. Mix the ★ ingredients.
Put 1 tablespoon of vegetable oil in the pan. Add the chicken and brown over medium heat. Take them out and set aside. There's no need to cook them thoroughly just yet.
Using the same pan, add 1 tablespoon of vegetable oil and stir-fry the eggplant over medium heat. Once the eggplant is covered with oil, add in the chicken and ★, then cover with a lid. Cook over low heat for 10 minutes.
Open the lid and simmer for a while, then it's ready. Serving them on flat plates makes them look really delicious.
Story Behind this Recipe
I usually cook with a recipe, but this turned out to be delicious when I whipped up a dish for myself with just what I had on hand. This recipe is quite convenient as you can just let the chicken be for the second half of the process.
There's no soy sauce needed, but I recommend it when you're tired of the usual taste. Add about 50 ml of water if the liquid evaporates quickly when cooking over a high heat.