Recipe of Perfect 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Soft Simmered Ground Chicken, Atsuage, and Eggplants is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:

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

Steps 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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