Eggplant and Chicken Udon - Noriko's Kitchen - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut the eggplants lengthwise in half, then slice into half-rounds about 6 mm (1/4 inch) thick. Soak in water for a few minutes, then drain. Grate the ginger.
2. Heat the oil in a frying pan over medium heat and brown the ground chicken.
3. Add the drained eggplant and cook for a couple of minutes.
4. Add the water, cover and cook for another couple of minutes.
5. Season with the sugar, soy sauce, mirin and sake, stir and cook for one minute. Cover and keep warm.
6. Cook the udon according to the package directions, then drain well.
7. Divide the udon among plates and top with the eggplant, chicken and sauce. Garnish with sliced green onion and shichimi togarashi if using.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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