Eggplant and Chicken Thigh Agedashi (Deep-Fried & Soaked)
ID: e3dd9c7f...
A superb dish featuring savory chicken thighs and tender, melt-in-your-mouth eggplant, shallow-fried to a crisp in a pan, then soaked in a special ginger-infused dashi broth. It’s perfect with rice and tastes great even when served cold.
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🍳 Cooking Flow
Cut the eggplant and soak in salt water to remove bitterness; cut chicken thighs into bite-sized pieces, season, and coat with potato starch. → Heat 5mm of oil in a pan and shallow-fry the chicken and eggplant over medium heat, starting skin-side down until crispy. → Remove the ingredients and let them drain well on a rack for about 3 minutes to remove excess oil. → Prepare the special dashi broth by bringing water, mentsuyu, mirin, and ginger to a simmer. → Place the ingredients and chili pepper in a container, pour the warm broth over them, and garnish with shiso leaves to finish.
Cooking Steps
Brief Cooking Order
Cut the eggplant and soak in salt water to remove bitterness; cut chicken thighs into bite-sized pieces, season, and coat with potato starch. → Heat 5mm of oil in a pan and shallow-fry the chicken and eggplant over medium heat, starting skin-side down until crispy. → Remove the ingredients and let them drain well on a rack for about 3 minutes to remove excess oil. → Prepare the special dashi broth by bringing water, mentsuyu, mirin, and ginger to a simmer. → Place the ingredients and chili pepper in a container, pour the warm broth over them, and garnish with shiso leaves to finish.
Introduction
A superb dish featuring savory chicken thighs and tender, melt-in-your-mouth eggplant, shallow-fried to a crisp in a pan, then soaked in a special ginger-infused dashi broth. It’s perfect with rice and tastes great even when served cold.
Step 1
Trim the stems of the eggplants, cut them in half lengthwise, and lightly score the skin with a knife. Then, cut them into easy-to-eat pieces about 3cm wide.
Step 2
Soak the cut eggplant in salt water for about 5 minutes to remove bitterness.
Step 3
Cut the chicken thighs in half, then into bite-sized pieces. Season with salt and pepper, and coat thoroughly with potato starch.
Step 4
Drain the eggplant in a colander, and use paper towels to thoroughly wipe away any moisture.
Step 5
Pour frying oil into a pan to a depth of about 5mm and heat over medium heat for about 1 minute.
Ingredients List
Important Notes
Soaking eggplant in salt water not only removes bitterness but also helps prevent the vegetable from absorbing too much oil during frying. 💡
To prevent oil splattering, make sure to wipe the eggplant completely dry with paper towels before frying. ⚠️
Lay the chicken skin-side down with the skin stretched out, and place the eggplant skin-side down as well to achieve the best color and texture. 🍳
Pouring the marinade while it is still hot helps the flavors soak deep into the ingredients. ✨
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