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Eggplant and chicken grated ponzu sauce ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

eggplant : Two
Chicken thigh : 300g
Radish : About 10 cm
Macrophyll : 4 sheets
Japanese ginger : One
oil : Appropriate amount
Ponzu sauce : Appropriate amount
Salt and pepper : Appropriate amount
flour : Appropriate amount

Time required

15minutes

Procedure

1) Prepare the ingredients 00:41
Cut chicken into 2 cm squares, put in a bowl, rub with salt and pepper, and sprinkle with flour with a tea strainer.
Cut the eggplant in half vertically, put a hidden knife in it, and sprinkle it with flour with a tea strainer.
Cut the Japanese ginger into thin half-moons.
Take the calyx of the perilla, roll it and cut it into julienne.
Make grated radish.
2) Fry the ingredients 03:24
Spread the oil and chicken in a frying pan, put it with the skin down, and bake.
Add eggplant with the skin down and bake. When the frying pan is almost oil-free, turn the eggplant over and bake on both sides.
Add the oil little by little and bake. If the eggplant can't absorb the oil and the oil is left over, turn the chicken over and bake on both sides.
3) Serve 06:18
When the ingredients are cooked, put chicken and eggplant on a plate alternately, sprinkle grated radish randomly, put Japanese ginger on it, sprinkle with ponzu sauce, and put the perilla on it, and you're done! ..

Point

・ Eggplant's hidden knife is to make a light cut from the lenticel of the eggplant. Make a number of cuts in a grid pattern with a width of about 3 mm.
・ When roasting chicken, it may be curled when the chicken is seasoned, so spread the skin and put it in a frying pan with the skin down.
・ When adding oil, add it little by little, and stop adding when the eggplant cannot absorb the oil and the oil starts to run out.