Chicken and Eggplant Simmered in Grated Daikon Radish Sauce

Steps

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1. 1
   Prick the chicken breast all over with a fork. Lay it flat and cut off about 3 cm from the bottom along the natural separation line. Cut the chicken into bite-sized pieces, cutting along the fiber direction where possible.
   ≈0:00
2. 2
   Sprinkle sugar over the chicken, then add grated ginger, grated garlic, sake, and soy sauce. Massage the chicken thoroughly to coat it evenly with the seasonings, then let it rest for 30 minutes.
   ≈0:29
3. 3
   Cut off the bottom of the eggplant, then cut it into pieces. Prepare salted water and soak the eggplant in it for about 10 minutes.
   ≈0:48
4. 4
   Peel the daikon radish, then grate it finely.
   ≈1:03
5. 5
   Combine the seasonings: soy sauce, mirin, sake, sugar, and dashi stock powder. Add water and mix thoroughly.
   ≈1:09
6. 6
   After the eggplant has soaked for 10 minutes, drain the salted water. Wipe the eggplant thoroughly with paper towels to remove all moisture.
   ≈1:23
7. 7
   Remove the marinated chicken and dust it thoroughly with potato starch, coating all sides evenly.
   ≈1:29
8. 8
   Heat vegetable oil in a frying pan over medium heat. Once hot, add the chicken and cook for about 3 minutes.
   ≈1:42
9. 9
   Flip the chicken. Move it to the side and add the eggplant to the empty space, placing it skin-side down. After about a minute and a half, flip the eggplant and continue turning the chicken occasionally. Cook for a total of about 6 minutes.
   ≈1:54
10. 10
    Push the chicken and eggplant to the side and drain off any excess oil.
    ≈2:13
11. 11
    Pour the mixed sauce over the ingredients and bring to a boil. Finally, add the grated daikon radish and heat until simmering. Serve immediately.
    ≈2:19