This is a simple dish with miso and sweet teriyaki that will make your mouth water and chopsticks move faster. And the juicy chicken thighs go great with the vegetables! One piece of advice is to add the green pepper later than the eggplant so that it retains its texture.
- 17.6 oz Chicken thighs
- 10.6 oz Eggplants
- 5 pieces Green peppers (small)
- 1 tbsp Sesame oil
- 1 tbsp Grated ginger
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 1 tsp Sugar
- 2 tbsp Yakiniku sauce
- 1 tsp Mirin (Japanese sweet sake)
- 1 tbsp Miso
- 2 tbsp Potato starch dissolved in water
Remove any sinew from the chicken thighs.
Cut eggplant in half lengthwise and cut radially into six equal pieces. Cut the peppers into pieces.
Heat sesame oil in a frying pan and cook the chicken thighs from the skin side, pressing down with a spatula.
When the meat is cooked on the skin side, turn it over.
When the meat is about 80% done, remove it and cut it into pieces.
Add a little oil to a frying pan, add the eggplant, and grill until browned.
When the eggplant is cooked, add the chicken thighs and green peppers, miso, yakiniku sauce, and grated ginger and stir-fry together.
When the sauce is well mixed, lightly toss with water-soluble potato starch to make it thick.
Place on a plate and you're done!