Ingredients
- 2 Tbs Mirin
- 2 Tbs Cooking Sake
- 1 large eggplant
- 1/4 cup miso paste
- 1 Tbs sugar
- Neutral vegetable oil
- Chicken Thigh
- 1 egg
- 3 Tbs Soy sauce
- Corn Flour
- 2 cloves Crushed garlic
- 1 Tbs Grated ginger
- Cooked Sushi Rice
- Vegetables: Broccoli, carrots, mukimame, purple cabbage
- Kim Chee
Method
- Cut eggplant in half lenghwise and pan fry in the oil for 2 mins skin down, turn over and cover with lid cook for 3-4 mins
- Combine miso, mirin, sugar, (1 tbs) sake in a bowl and whisk
- Glaze the eggplant with paste and place in oven to broil for 4 mins on a foil cover tray skinside down
- Mix garlic, ginger, sake, tamari, egg in a bowl
- Add bitesize pieces of chicken thigh to bowl and marinate in fridge for 30 minutes
- Drain chicken and roll each piece in cornflour
- Heat oil in fry pan and shallow fry chicken pieces until golden, drain
- Meanwhile cook Sushi Rice according to packet instructions using sushi seasoning
- Meanwhile cut broccoli florets and carrot into sticks and steam adding mukimame for final minute
- Serve cooked sushi rice into bowls topped with steamed carrot, broccoli, mukimame, finely grated purple cabbage Karaage Chicken and Miso glazed eggplant and top with kimchee
Product used in recipe
- OBENTO - OBENTO SAUCE - COOKING SAKE
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
- OBENTO - OBENTO SAUCE - SUSHI SEASONING
