Tamagawa Salad

Ingredients

2 pieces chicken thigh
1 carrot
4 green pepper
2 eggplant
8 osaji potato starch
oil
water-soluble potato starch
1 osaji sesame seed oil
(A) 5 osaji sugar
(A) 4 osaji soy sauce
(A) 4 osaji vinegar
(A) 4 osaji water
(B) 1 osaji soy sauce
(B) 1 osaji cooking sake
(B) 1 osaji sesame seed oil

Steps

Preparation
* Prepare (A) and (B)
* Cut the carrots into chunks and place in a glass bowl. Pour in 1 osaji water, cover loosely with saran wrap, and microwave on 600W for 2 minutes.
*Cut the bell peppers and eggplants into chunks.
*Cut the chicken thighs into bite-sized pieces and put in a bowl. Add (A) and let sit for 5 minutes. Then sprinkle with the potato starch.

1. Heat 2 osaji of oil in a frying pan over medium heat. Add eggplant and stir fry until soft. Add more oil as needed. Remove to paper towels.
2. Add oil and heat over medium heat. Stir fry the chicken, stirring occasionally, until golden brown.
3. Add the bell peppers and stir fry briefly. Then add the eggplants and carrots.
4. Add (B) and bring to a boil. Add the water-soluble potato starch. Heat over medium heat until thickened.
5. Add sesame seed oil.

Reference

Nadia