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.
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.