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15minutes
Cut the stems off the eggplant, cut into quarters lengthwise, and then cut into bite-sized pieces.
Remove excess sinew and fat from chicken thighs and cut into small bite-sized pieces.
Heat sesame oil in a frying pan and fry the chicken thighs, skin side down.
Fry until browned on both sides, then add the eggplant and let it soak up the oil from the chicken thighs.
When the eggplant becomes soft and browned, add the mixture of (A) and stir-fry.
Cover and simmer over low to medium heat for 5 minutes.
Taste and adjust.
Place on a plate and sprinkle with bonito flakes to complete.
・It is best to mix the seasonings in advance.
・Eggplants absorb oil well, so add more sesame oil.
・Convenient to make in advance.
・If you don't like spicy food, you can omit the sliced chili pepper.
・If you leave it for a day, the flavor will soak into the eggplant and it will become even more delicious.
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