July 17, 2020

Eggplant and Chicken Nanbanzuke Recipe

This Eggplant and Chicken Nanbanzuke recipe is often made in the summer because it is served chilled and easy to make. Chicken thighs often have a lot of fat, but the vinegar from the sauce creates a refreshing aftertaste. Eggplant is also often harvested in the summer and tastes great during this season. The eggplant is good at imbibing the sauce and is a good combination with the chicken.

While this Japanese recipe is often made at home, it is difficult to find in restaurants. Eggplant and chicken nanbanzuke is also more of an adult dish. That’s not to say that kids can’t eat it. But kids would more likely prefer somen, karaage (fried chicken), or curry. Those are more traditional Japanese recipes that are enjoyed by children. Eggplant and chicken nanbanzuke is more traditionally enjoyed by adults. Whether you are an adult or a child, I hope you enjoy this recipe!

Tips for Making Eggplant and Chicken Nanbanzuke Recipe

In Japan they sell Chinese eggplant, which is slightly different than the eggplant they sell in the USA. I made this dish with the eggplant that is sold in the USA, but if you can find Chinese eggplant, the flavor would be more like traditional eggplant and chicken nanbanzuke found in Japan.
I recommend marinating the nanbanzuke for at least 30 minutes, but if you let it marinate overnight, the marinade will infuse into the chicken and eggplant, and taste even better.
Left-overs will last 1 week in the refrigerator, so you can make extra and serve it as a side throughout the week.
This dish can be served cold or hot. You can pull it directly out of the refrigerator and eat it as it. However, when it is served cold, the fat from the chicken can appear as white chunks on the eggplant or chicken. You can eat it as is, but if this is undesired, you can heat it up and serve warm.
I used chicken thighs in this recipe, but you can also use chicken breasts, green and red peppers, or salmon with the same recipe. This is known as salmon nanbanzuke.

Eggplant and Chicken Nanbanzuke Recipe

Eggplant and Chicken Nanbanzuke is often made in the summer because it is served chilled and easy to make. Chicken thighs often have a lot of fat, but the vinegar from the sauce creates a refreshing aftertaste. Eggplant is also often harvested in the summer and tastes great during this season. The eggplant is good at imbibing the sauce and is a good combination with the chicken.

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Marinating Time 30

Total Time 1

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Ingredients

Main Ingredients

1/2 eggplant
400 g chicken thigh (~1 lb)
1 tbsp sesame oil (for pan-frying)
1 tbsp cooking alcohol

Marinade Ingredients

60 ml water
60 ml soy sauce
60 ml mirin
100 ml vinegar
2 tbsp sugar

Instructions

Preparing Main Ingredients

Peel and slice half the eggplant as shown in picture
Cut the chicken thighs into bite-sized chunks

Preparing the Marinade

Add 60 ml of water, 60 ml of soy sauce, 60 ml of mirin, 100 ml of vinegar and 2 tbsp of sugar into a mixing cup and mix well
Heat the marinade in the microwave for 30 seconds to fully dissolve the sugar

Bring It All Together

Add 1 tbsp of sesame oil into a frying pan
Fry the chicken on medium heat until the outside is browned
Add the eggplant and fry on medium heat until the outside is browned
Add 1 tbsp of cooking alcohol to the frying pan, cover with a lid, and steam for about 2 minutes
Add the pan-fried eggplant and chicken into a large container with the marinade
Allow the food to cool and place in the refrigerator for at least 30 minutes before enjoying.