Eggplant & Chicken with Graded Daikon

prep & cook time 25 minutes

※Consume within 1 week after delivery.

It is recommended to eat within 3 days for the best taste.

[What you'll need from your kitchen]

・Frying pan 
・Radish grater, food processor, cheese grater, etc. 
・Bowls, dishes, etc. 

👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.

[Ingredients]

・ Chicken breast
・ Daikon radish
・ Eggplant
・ Green onions
・ Shiso leaves
・ Ponzu
・ Potato starch
・ Marinade mix
・ Seasoning mix
※  Water
※  Oil

[Tips]
👉If you don't have a daikon grater, use the following methods (remove the skin from the daikon first)

1. Use a food processor or hand blender. Cut daikon into bite-sized pieces and put through the processor.
2. Use a cheese grater.
3. If using a coarse grater, grate the daikon and chop finely with a knife.
4. Use the uneven surface of a rice scoop. This takes a little time.
5. Place the radish in a plastic bag and crush it with a rolling pin or similar tool.
 

👉Shiso leaves and green onions will not be cooked. To prevent bacterial contamination, cut the shiso leaves and green onions before cutting the chicken.

👉Coating the chicken with potato starch will seal in the juices, resulting in tender and moist meat.

【1 Preparation 3 minutes】

In bowl, mix seasoning with 80 ml of water (160 ml for 4 servings). Cut green onions into small pieces. Remove stems from shiso leaves, roll leaves lengthwise, and cut into thin strips. Cut stem off eggplant and chop into bite-size chunks.

【2 Preparation 3 minutes】

Cut chicken breast against grain into bite-sized pieces. Place them in bowl and massage them with marinade mix.

👉 Cutting chicken breast against the grain makes it more tender.
👉 When cutting the chicken, slice at an angle, holding the knife diagonally to the surface, similar to paring vegetables.

【3 Grate the Daikon Radish 3 minutes】

Peel daikon radish and grate. Set aside about 4 tablespoons (8 tablespoons for 4 servings) to use when plating in step 【6】.

👉 When separating grated daikon radish for later use, be careful not to include too much juice.
👉 All of the grated daikon juice will be used when simmering.

【4 Stir-frying 7 minutes】

Coat chicken from step 【1】 evenly with potato starch. Heat generous amount of oil, about 2-3 tablespoons (4-5 tablespoons for 4 servings) in frying pan, and place chicken in pan without overlapping. Once one side is lightly browned, flip pieces and push them to side of pan. Add eggplant from step 【1 】to same pan and stir fry until evenly coated with oil. Add more oil if necessary.

【5 Simmering 7 minutes】

Once eggplant is cooked through, add marinade mix, mixed with water from step 【1】and grated daikon radish (including the juice). Stir whole mixturre thoroughly to ensure even flavors then bring to boil. Once it boils, reduce heat and simmer for about 3-4 minutes.

👉 Adjust the amount of sauce according to your preference. Simmering for a longer time will reduce the amount of liquid.

【6 Plating 2 minutes】

Put 【5】into serving plates, top with grated daikon radish from 【3】, and pour ponzu on top. Scatter green onions and shiso leaves from step 【1】 on top.