Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, soft simmered ground chicken, atsuage, and eggplants. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Very popular among Japanese people of all ages, this juicy simmered ground chicken is cooked in simple seasonings of soy sauce, sake, mirin, and My version has the accent of a generous amount of shredded ginger to stimulate your appetite. I like to serve it with a very soft-boiled egg (with runny egg. Using curry chicken as a base, we'll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely.
Soft Simmered Ground Chicken, Atsuage, and Eggplants is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have soft simmered ground chicken, atsuage, and eggplants using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
- Make ready 250 grams Ground chicken
- Take 1 thumb Ginger
- Prepare 1 large Atsuage
- Take 4 Eggplants
- Get 8 Shishito peppers
- Get 500 ml ★Dashi stock
- Take 4 tbsp each ★Sake, soy sauce, sugar
- Get 1 small pinch ★Red chili pepper (thin round slices)
- Make ready 1 Katakuriko slurry
- Make ready 1 Sesame oil (or vegetable oil)
This is a quick and easy recipe that tastes really delicious. Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu is a comfort food that is an iconic dish in Ishikawa prefecture. Atsuage is like a thick version of aburaage. It is made by simply deep frying a block of firm tofu.
Instructions to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
- 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.
It does not have any coating or batter to deep fry it. Similar to ground turkey, ground chicken is also relatively lean and cooks in much the same way. Remember, ground chicken makes a great substitute for ground turkey, and there's nowhere I love this swap more than a hearty meat sauce. Chicken breast, we love you, but sometimes we want to whip up a dinner that's even easier. Healthier and more affordable than ground beef, it cooks quickly and freezes well (hellooo Chicken and eggplant in garlic sauce is my all-time favorite dish from the Chinese takeout menu.
So that’s going to wrap this up for this exceptional food soft simmered ground chicken, atsuage, and eggplants recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
