Aubergine (Eggplant) with Sesame Chicken (Nasu Hasami-age) Recipe

Aubergine (Eggplant) with Sesame Chicken (Nasu Hasami-age) Recipes

Ingredients :

175g chicken, breast or thigh, skinned

1 spring onion (scallion), green part only, finely chopped

1 tbsp dark soy sauce

1 tbsp Mirin, or sweet sherry

1/2 tsp sesame oil

1/4 tsp salt

4 small aubergines (Eggplant), about 10cm or 4in long

1 tbsp sesame seeds

plain (all purpose) flour for dusting

Dipping Sauce

vegetable oil, for deep frying

4 tbsp dark soy sauce

4 tbsp Dashi, or vegetable stock

3 tbsp Mirin, or sweet sherry

Method :

To make the stuffing, remove the chicken meat form the bone and mince it finely in a food processor, for about 1-2 minutes. Add the spring onion (scallion), soy sauce, Mirin or sherry, sesame oil and salt. Make 4 slits in the aubergines (Eggplant) so they remain joined at the stem. Spoon the minced chicken into the aubergines (Eggplant), opening them slightly to accommodate the mixture. Dip the fat end of the stuffed aubergine (egg plant) in the sesame seeds, then dust in flour. Set aside. For the dipping sauce, combine the soy sauce, Dashi or stock and Mirin or sherry. Pour into a shallow bowl and set aside. Heat the vegetables oil in a deep fryer to 385F. Fry the aubergines (Eggplant), 2 at a time, for 3-4 minutes. Lift out with a slotted spoon onto kitchen paper.

Young vegetables are prized in Japan for their sweet, delicate flavor. Here, small aubergines (Eggplant) are stuffed with seasoned chicken.

Serves 4 - 6

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