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Eggplant and Chicken Nanbanzuke Recipe

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 minutes
Total Time 1 hour
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Ingredients Method Video

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

Method
 

Preparing Main Ingredients
  1. Peel and slice half the eggplant as shown in picture
    Cutting Eggplant
  2. Cut the chicken thighs into bite-sized chunks
Preparing the Marinade
  1. 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
  2. Heat the marinade in the microwave for 30 seconds to fully dissolve the sugar
Bring It All Together
  1. Add 1 tbsp of sesame oil into a frying pan
  2. Fry the chicken on medium heat until the outside is browned
  3. Add the eggplant and fry on medium heat until the outside is browned
  4. Add 1 tbsp of cooking alcohol to the frying pan, cover with a lid, and steam for about 2 minutes
  5. Add the pan-fried eggplant and chicken into a large container with the marinade
    Marinade with chicken and eggplant
  6. Allow the food to cool and place in the refrigerator for at least 30 minutes before enjoying.

Video