Eggplant and Chicken Udon
Servings: 2 servings
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Ingredients
- 2 Japanese eggplant
- 2 tsp ginger root grated
- 1 tsp oil
- 7 oz ground chicken
- 1 cup water
- 2 tsp sugar
- 4 Tbsp soy sauce
- 3 Tbsp Mirin
- 3 Tbsp Sake
- 2 servings Udon noodles frozen or dried
- green onion
- Shichimi Togarashi red chili pepper (optional)
Instructions
- Cut eggplant vertically in half, and cut into 1/4" (6mm) thick half rounds. Soak in water for a few minutes, then strain. Peel and grate ginger root.
- Heat oil in a frying pan at medium heat. Cook ground chicken until browned. Add strained eggplants, and cook for a couple of minutes. Add water, cover, and cook for another couple of minutes. Season with sugar, soy sauce, Mirin, and Sake. Stir and cook for a minute. Cover and keep it warm.
- Cook Udon noodles, frozen or dried, according to the package. Strain water well.
- Plate Udon, pour eggplant and chicken along with the sauce over the Udon. Top with sliced green onion and Shichimi chili pepper.