(adapted from Cookpad)
2 Japanese eggplants
300g chicken thigh meat
salt & pepper to taste
corn or potato starch
sesame seed oil
For the sauce:
100ml rice vinegar
1.5 tablespoons soy sauce
1.5 tablespoons sugar
1.5 tablespoons mirin
1. Chop the eggplants in “rangiri” style. This is a very typical way to cut up vegetables in Japan, and increases surface area to ensure even cooking. Also, it is supposed to look random although it definitely isn’t.
Here is a video by the Japanese food company Ajinomoto.
2. Keep the cut eggplants under water to prevent discoloration. Cut the chicken into bite sized pieces, and sprinkle with salt and pepper
3. Drain the water from the eggplant. Lightly coat the eggplant and chicken with starch. Saute in a frying pan with sesame seed oil.
4. Once the chicken is browned and cooked through, mix the sauce ingredients together and add to the frying pan. Simmer until reduced.
Although this recipe includes some sugar, it is much less sweet than your typical sweet and sour dish. The sweetness cuts through the acidity a little, but the dish is meant to taste sour.
Hope you enjoyed this recipe!