Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 'ponzu' marinated eggplant & chicken. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
'Ponzu' Marinated Eggplant & Chicken is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. 'Ponzu' Marinated Eggplant & Chicken is something that I have loved my entire life.
The summer in Japan is severe. Place steak inside a zipper-lock bag and add marinade. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil.
To begin with this recipe, we have to first prepare a few components. You can have 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:
- Get 1-2 (*about 300g) Eggplants
- Get 1 Sweet Green Chilli *cut into a size that is easy to eat
- Make ready 1 tablespoon Canola Oil OR Vegetable Oil
- Take 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Get 1 small piece Ginger *grated
- Make ready 1 tablespoon Mirin
- Get 1 teaspoon Sugar
- Make ready 400 g Chicken Tenderloins / Breast Fillets
- Take Salt & Pepper
- Take 2 tablespoons Potato Starch / Corn Starch Flour
- Get Oil for cooking
- Make ready 1 Spring Onion *finely chopped
I wish I liked eggplant, I really do. Especially this year: it seems to be Eggplant Nirvana out there this. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for. During the sweltering days of summer, chilled tofu can be quite delightful as a side dish.
Steps to make 'Ponzu' Marinated Eggplant & Chicken:
- Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
- Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.
- Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.
- Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.
- Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
- Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.
- Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
- Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.
This simple marinated tofu is equally delicious unadorned or sprinkled as desired with sesame seeds and thinly chopped scallions. Start by drawing out some of the eggplant's moisture—if you don't, you may end up with a rubbery result. Eggplant boiled then marinated in oil, garlic, red pepper and vinegar. A surprisingly light but tasty dish, much less tart than the usual scapece method. Nikkei cuisine is the beautiful and delicious.
So that is going to wrap it up with this special food 'ponzu' marinated eggplant & chicken recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
