Todoroki Pasta (Chicken and Eggplant Tomato Sauce Pasta)
ID: 8f65562d...
Devised by comedian Hiroyuki Miyasako (Todoroki-san), this is a creative tomato pasta where sausages and bacon are blended into a paste and added to the sauce. The hearty pieces of chicken thigh and eggplant pair perfectly with the rich, meaty sauce that clings to the linguine.
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🍳 Cooking Flow
Cut the eggplant and chicken thigh into bite-sized pieces, slice the garlic, and pan-fry the chicken before setting it aside. → Stir-fry the eggplant with garlic and olive oil, then add the canned whole tomatoes, crushing them as they simmer. → Blend the sausage, bacon, and tomato juice with a hand mixer to create a paste and combine it with the sauce. → Boil the pasta 1 minute less than the standard time, then toss it with the warmed sauce, chicken, cheese, Haimi (MSG seasoning), and olive oil.
Cooking Steps
Brief Cooking Order
Cut the eggplant and chicken thigh into bite-sized pieces, slice the garlic, and pan-fry the chicken before setting it aside. → Stir-fry the eggplant with garlic and olive oil, then add the canned whole tomatoes, crushing them as they simmer. → Blend the sausage, bacon, and tomato juice with a hand mixer to create a paste and combine it with the sauce. → Boil the pasta 1 minute less than the standard time, then toss it with the warmed sauce, chicken, cheese, Haimi (MSG seasoning), and olive oil.
Introduction
Devised by comedian Hiroyuki Miyasako (Todoroki-san), this is a creative tomato pasta where sausages and bacon are blended into a paste and added to the sauce. The hearty pieces of chicken thigh and eggplant pair perfectly with the rich, meaty sauce that clings to the linguine.
Step 1
Cut the eggplant into bite-sized pieces, score it in a crosshatch pattern, and soak in water to remove bitterness.
Step 2
Cut the chicken thigh into bite-sized pieces and season with Ajinomoto, garlic powder, and potato starch.
Step 3
Place the chicken skin-side down in a dry frying pan. Cook slowly until both sides are browned and cooked through, then remove and set aside.
Step 4
Peel and slice the garlic.
Step 5
Add the sliced garlic and a generous amount of olive oil to the frying pan and heat over low heat to release the aroma.
Ingredients List
Important Notes
💡 By blending the sausage and bacon into a fine paste, the salt and smoky aroma of the meat spread throughout the sauce, creating a deep, rich flavor without needing many extra seasonings.
🍳 Coating the chicken in potato starch before frying not only locks in the juices but also helps thicken the sauce when added later.
✨ Finishing with 'Haimi' (MSG seasoning) and olive oil brings all the flavors together for a professional, restaurant-quality taste.
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