Tamagawa Salad

Ingredients

2 pieces (600g) chicken thigh
4 eggplants
10 shiso leaves
(A) 4 osaji soy sauce
(A) 2 osaji mirin
(A) 4 kosaji wasabi
(A) 2 kosaji plumb paste
rice oil
4 osaji katakuriko potato startch

Steps

1. Chop the shiso leaves into thin strips.
2. Prepare (A).
3. Cut eggplant and chicken thigh into chunks. Place both in separate large ziplock bags. Add the potato starch to the bags with the chicken and the eggplant and coat them evenly.
4. Heat the rice oil in a frying pan and stir fry the eggplant for about 2 minutes. Remove from pan and place in a bowl.
5. Heat some more oil in the pan and stir fry the chicken until cooked through.
6. Return the eggplant to the frying pan and add (A). Cook some more.
7. Serve the dish topped with the shiso leaf strips.

Reference

Nadia