Hello☺Thank you for watching my video.
Today, I made Nanbanzuke, a classic summer side dish that I always make, without deep frying with chicken meat.
Both of us in my family don't like to eat onions raw, so... The onions are quickly cooked and changed to an easy-to-eat recipe☺.
I add eggplant to the peppers and onions so you get plenty of vegetables.
I'm on a diet all year round so I refrain from deep frying, but I like the texture of deep fried eggplant. If you let the eggplant skin soak up the oil before heating it up, the texture becomes thicker and less oil is needed, making cleanup easier.
Since the chicken is covered with rice flour, it does not harden even when chilled and will keep for about two days.
By the way, I feel that the taste of eggplant doesn't change whether or not you remove the acridity from the eggplant, but which do you prefer, removing the acridity or not? Please let me know in the comments ☺.
▷Ingredients
1 eggplant
1 green bell pepper
1/4 onion
300 g chicken meat
Salt
1 teaspoon sake and soy sauce
1 + 1/2 tbsp rice flour (or flour)
1 tbsp. oil
Sauce for Nanban-zuke
1 tbsp sugar
1 tbsp mirin (sweet cooking rice wine)
3 tbsp soy sauce
3 tbsp vinegar
100 ml water
Chili pepper slices (optional)
▷How to make:
1. Cut eggplant into bite-size pieces and slit diagonally. Cut green bell pepper and onion into 5 mm pieces.
2. Cut chicken meat into bite-sized pieces, remove skin, and rub with salt, sake, and 1 teaspoon soy sauce. Sprinkle a thin layer of rice flour.
3. Put oil in a frying pan, add eggplant and chicken and brown on both sides. Transfer to a container and add green bell pepper.
4. Add the nanbanzuke seasoning and thinly sliced onion to the pan and bring to a boil. Remove from heat and refrigerate for 3 hours or longer.
14 окт 2024
