Tamagawa Salad

Ingredients

600g chicken thigh
2 eggplants
1/2 (400g) daikon radish
8 leaves shiso
(A) 2 osaji potato starch
(A) salt and pepper
(A) 4 osaji soy sauce
(A) 2 osaji mirin
(A) 2 osaji honey
(A) 2 togoroshi peppers, chopped

Steps

1. Remove the chicken thighs from the refrigerator 15 minutes before cooking so that they come to room temperature and cook more quickly.
2. Cut off the stem of the eggplant, make a cut along the skin and cut into bite-sized pieces. Soak in water for 2-3 minutes to remove the bitterness. Then drain thoroughly.
3. Cut the chicken thighs into bite-sized pieces, place in a plastic bag, and sprinkle with 2 osaji potato starch and salt and pepper.
4. Place the chicken skin side down down in a frying pan and cook over low heat for 4 minutes on each side, then cook the other side in the same way and remove from the frying pan.
5. Without wiping off the oil in the frying pan, fry the eggplant in the oil over medium heat for about 3 minutes until it becomes melty.
6. Grate the daikon radish and transfer it to a bowl along with the juice. Add 4 osaji soy sauce, 2 osaji each mirin and honey, and the chopped chili pepper. Mix well, and add the grilled chicken thighs and eggplant.
7. To finish, top with shredded shiso leaves.

Reference

Nadia