Soft Simmered Ground Chicken, Atsuage, and Eggplants

Hey everyone, I 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'm gonna make it a bit tasty. This will be really delicious.

Soft Simmered Ground Chicken, Atsuage, and Eggplants is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Soft Simmered Ground Chicken, Atsuage, and Eggplants, 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 Soft Simmered Ground Chicken, Atsuage, and Eggplants 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 Soft Simmered Ground Chicken, Atsuage, and Eggplants is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first 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 that.

I made this dish because I had bought eggplants and atsuage.

Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

Ingredients and spices that need to be Get to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:

1. 250 grams Ground chicken
2. 1 thumb Ginger
3. 1 large Atsuage
4. 4 Eggplants
5. 8 Shishito peppers
6. 500 ml ★Dashi stock
7. 4 tbsp each ★Sake, soy sauce, sugar
8. 1 small pinch ★Red chili pepper (thin round slices)
9. 1 Katakuriko slurry
10. 1 Sesame oil (or vegetable oil)

Instructions to make to make Soft Simmered Ground Chicken, Atsuage, and Eggplants

1. 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.
2. 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.
3. Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
4. Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
5. Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
6. Serve on a plate and enjoy.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Soft Simmered Ground Chicken, Atsuage, and Eggplants. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!