Eggplant and Chicken Udon short

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut the eggplants lengthwise in half, then slice into ¼-inch (6 mm) half-moons. Soak in water for a few minutes, then drain. Peel and grate the ginger.
2. Heat the oil in a frying pan over medium heat. Cook the ground chicken until browned.
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 to keep warm.
6. Cook the udon per package directions, then drain well.
7. Plate the udon, then spoon the eggplant, chicken and sauce over it. Top with sliced green onion and shichimi chili pepper.

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

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GingerScallionEggplantGround chickenUdon noodle