Chicken Tenders and Eggplant Sauteed in Shiro Dashi

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1. Ingredients of Chicken Tenders and Eggplant Sauteed in Shiro Dashi

2. Chicken Tenders and Eggplant Sauteed in Shiro Dashi instructions

Chicken Tenders and Eggplant Sauteed in Shiro Dashi.

Cooking Tips

You will know that placing the proper oil in the frying pan may keep food from burning and sticking. The oil will give it a tasty taste. When cooking over high heat like sautéing and grilling, then select vegetable and soy oils. If you're cooking in a low temperature or for creating salads and sauces, attempt butter or olive oil.

You can cook Chicken Tenders and Eggplant Sauteed in Shiro Dashi using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Tenders and Eggplant Sauteed in Shiro Dashi

1. Prepare 6 of Chicken tenders.
2. Prepare 1 of Eggplant (slim Japanese type).
3. It's 7 of leaves Shiso leaves.
4. It's 1 tbsp of Mirin.
5. You need 2 tbsp of Shiro-dashi.
6. You need 1 of Katakuriko.
7. It's of For the marinade:.
8. Prepare 1/2 tbsp of Shiro-dashi.
9. Prepare 1 tbsp of Sugar.

Chicken Tenders and Eggplant Sauteed in Shiro Dashi step by step

1. Cut the eggplants in half vertically and then cut into 7 mm diagonal slices. Remove the tendons from the chicken tenders and cut into bite size pieces. Roughly chop the shiso leaves..
2. Rub the marinade ingredients into the chicken. (It's convenient to use a plastic bag to do this!).
3. Sprinkle katakuriko onto the chicken tenders from Step 2. Heat a large amount of oil in the frying pan from Step 3 (do not clean the pan) and cook the chicken..
4. Sprinkle katakuriko onto the chicken tenders from Step 2. Heat a large amount of oil in the frying pan from Step 3 (do not clean the pan) and cook the chicken..
5. When the chicken is browned, flip it. Cover with the lid and cook..
6. When the chicken is done, wipe away the excess oil with a paper towel. Add the eggplant from Step 3. Then add the mirin and shiro dashi and quickly stir fry..
7. Turn off the heat and mix in the shiso leaves. Done!.

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