Simple Way to Make Favorite Soft Simmered Ground Chicken, Atsuage, and Eggplants

Soft Simmered Ground Chicken, Atsuage, and Eggplants.

Soft Simmered Ground Chicken, Atsuage, and Eggplants

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, soft simmered ground chicken, atsuage, and eggplants. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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 every day. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook 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 of Ground chicken.
{Prepare 1 of thumb Ginger.
{Prepare 1 large of Atsuage.
{Prepare 4 of Eggplants.
{Get 8 of Shishito peppers.
{Prepare 500 ml of ★Dashi stock.
{Make ready 4 tbsp of each ★Sake, soy sauce, sugar.
{Get 1 small of pinch ★Red chili pepper (thin round slices).
{Make ready 1 of Katakuriko slurry.
{Prepare 1 of Sesame oil (or vegetable oil).

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..

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