How to Make Favorite Fried Eggplant and Chicken with Mizore Sauce (Namban-style)
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Super Quick Homemade Fried Eggplant and Chicken with Mizore Sauce (Namban-style). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fried Eggplant and Chicken with Mizore Sauce (Namban-style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried Eggplant and Chicken with Mizore Sauce (Namban-style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fried Eggplant and Chicken with Mizore Sauce (Namban-style) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Fried Eggplant and Chicken with Mizore Sauce (Namban-style) using 10 ingredients and 9 steps. Here is how you can achieve it.
I used grated daikon to allow the chicken and eggplant pieces to coat with the namban-style sauce. It was a good idea.
At step 4 if you don't have empty space in your frying pan take the eggplant out of the frying pan.
Drain the grated daikon first before adding. I don't remove the bitterness of eggplant beforehand because it will be cooked in oil. Recipe by Maa
Ingredients and spices that need to be Prepare to make Fried Eggplant and Chicken with Mizore Sauce (Namban-style):
- 3 Eggplant (small)
- 250 to 300 grams Chicken thighs
- 4 to 5 tablespoons Grated daikon radish
- 1 Katakuriko
- 1 Salt and pepper
- 2 tbsp ☆Soy sauce
- 2 tbsp ☆Vinegar
- 1 tbsp ☆Mirin
- 1 and 1/2 teaspoons ☆Sugar
- 1 Finely chopped green onion, julienned shiso leaves or cress
Instructions to make Fried Eggplant and Chicken with Mizore Sauce (Namban-style)
- Cut the chicken into bite sizes and put into a plastic bag with salt and pepper. Mix and rub well to allow the chicken to absorb the seasonings.
- For the mizore sauce: Grate the daikon with a grater. Mix with ☆ seasonings.
- Cut the eggplant into rough chunks. Coat the eggplant and chicken with katakuriko.
- Heat a generous amount of oil in a frying pan (not listed in the ingredients) and shallow-fry the eggplant. (over a medium Opening a business meeting in high heat)
- The eggplant chunks shrink so put the prepared chicken in the empty space and fry both sides until golden brown.
- Turn off the heat. Pour the mixed ☆ seasonings into the frying pan and stir. Cover with a lid and cook over a low heat to cook through the chicken completely.
- Note At step 6 turn off the heat before adding . Otherwise the will evaporate straight away when it hits a hot frying pan.
- Uncover and add the grated daikon. Turn up the heat again and stir quickly. When the grated daikon and sauce are well mixed it is done.♪
- Transfer onto a serving plate and garnish with green vegetables if you have any. In the picture I put julienned shiso leaves on top.
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