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1
Trim the eggplant stems, cut in half lengthwise, score the skin shallowly, then cut into roughly 3cm pieces and soak in salted water for about 5 minutes.
2
Cut the chicken thigh into bite-sized pieces, season with salt and pepper, then coat evenly with potato starch.
3
After soaking for 5 minutes, drain the eggplant and thoroughly pat it dry with paper towels.
4
Pour oil about 5mm deep into a frying pan and heat over medium heat for about 1 minute.
5
Place the chicken skin-side down in the pan, then add the eggplant skin-side down, and shallow-fry over medium heat.
6
After about a minute, flip the eggplant and continue frying; remove pieces as they finish, then fry the remaining eggplant in the freed space.
7
Flip the chicken once it's about 50-70% cooked, remove once fully cooked, and let it drain excess oil for about 3 minutes.
8
Add water, mentsuyu, mirin, and grated ginger to the pan, bring to a boil over medium heat while stirring, then turn off the heat.
9
Place the chicken and eggplant in a storage container, add the chili pepper, pour the sauce over everything, and let it soak and cool slightly.
10
Garnish with shiso leaves right before serving to complete the eggplant and chicken agebitashi.
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