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Cookbook

 

Simmered Eggplant and Chicken Breast

Serves four

Simmered Eggplant and Chicken Breast

 
  • 4 nasu (Japanese eggplant), cut chasen-giri-style
  • 8 oz. (240 g) chicken breast, skin-on
  • 1 in. (3 cm) knob of ginger, peeled
  • 1/2 bunch fresh spinach
  • 2 cups (480 ml) dashi stock
  • 2-2/3 tbsp. soy sauce
  • 2-2/3 tbsp. sake
  • 2 tbsp. sugar
  • Vegetable oil for deep-frying

Cut the chicken breast into bite-size pieces. Peel the ginger and needle-cut across the grain (see p.33). Blanch the spinach in salted boiling water and shock in ice water. Lightly squeeze out the water from the spinach and set aside.

Heat the oil to 340 degrees F (170 degrees C). Deep-fry the eggplant until cooked, about 3 minutes. Shock in ice water, drain and lightly squeeze out excess water. Set aside.

Blanch the chicken pieces in boiling water for 15 seconds and shock in ice water. Drain, blot dry and set aside.

Combine the dashi stock, soy sauce, sake and sugar in a medium saucepan and bring to a simmer. Adjust the heat to medium, add the chicken pieces and cook for 5 minutes. Add the eggplant. Cook, turning the chicken and eggplant occasionally, until they absorb the dashi mixture well. Place the spinach in a bundle at the side of the pan and leave for about a minute to absorb the dashi mixture. Remove, lightly squeeze out the liquid, and cut into 1-inch (3 cm) lengths.

Place the eggplant on a serving plate, pinching the tops gently to enhance their tea-whisk shape. Arrange the chicken pieces, spinach and ginger strips, and spoon the dashi mixture over.

 
  • from:
    Japanese Kitchen Knives
  • by Hiromitsu Nozaki
  • Photographs by Yasuo Konishi
  • Kodansha International 2009
  • $29.95; Hardcover; 160 pages
  • ISBN-10: 4770030762
  • ISBN-13: 978-4-7700-3076-4
  • Reprinted by permission.

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This page created September 2009


 

 
 

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