Soft Simmered Ground Chicken, Atsuage, and Eggplants. 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. Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially in Nimono (boiled and seasoned vegetables Atsuage is best eaten hot and fresh "as is," with simply Soy Sauce and grated ginger, like in this recipe.
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. You can cook Soft Simmered Ground Chicken, Atsuage, and Eggplants using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Soft Simmered Ground Chicken, Atsuage, and Eggplants
- Prepare 250 grams of Ground chicken.
- Prepare 1 of thumb Ginger.
- Prepare 1 large of Atsuage.
- You need 4 of Eggplants.
- Prepare 8 of Shishito peppers.
- It’s 500 ml of ★Dashi stock.
- You need 4 tbsp of each ★Sake, soy sauce, sugar.
- You need 1 small of pinch ★Red chili pepper (thin round slices).
- Prepare 1 of Katakuriko slurry.
- Prepare 1 of Sesame oil (or vegetable oil).
It does not have any coating or batter to deep fry it. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie. Kosher salt and freshly ground black pepper. Do you love eating eggs for breakfast?
Soft Simmered Ground Chicken, Atsuage, and Eggplants step by step
- 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..
Eggs give me the energy I need to start my day. I enjoy making omelets because they are endlessly versatile and fun to make. This is my special eggplant omelet with ground chicken. Chicken breast, we love you, but sometimes we want to whip up a dinner that's even easier. The eggplant is layered with tomatoes, cooked diced chicken, and mozzarella cheese.