Chicken and Eggplant Miso Stir-Fry

Name: Chicken and Eggplant Miso Stir-Fry
Total time: 25 min
Yield: Serves 2
Ingredients: Boneless chicken thigh 1 (about 300 g); Eggplant 2 stalks; Green bell pepper (piman) 2; Miso 1 1/2 tbsp; Sugar 1 tbsp; Mirin (sweet rice seasoning) 1 tbsp; Sake (Japanese rice wine) 1 tbsp; Soy sauce 1 tsp; Salt A pinch; Vegetable oil 2 tbsp

Serves 2 · About 25 min
Chicken thigh, eggplant and green bell pepper stir-fried and coated in a sweet miso and sugar sauce. Great with rice.

① Make the miso sauce→② Cut the ingredients→③ Cook the chicken→④ Stir-fry the vegetables→⑤ Coat with the miso sauce

What to buy

Meat

Boneless chicken thigh1 (about 300 g)

Vegetables

Eggplant2 stalksGreen bell pepper (piman)2

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How to make it

Make the miso sauce

2 min

Put 1 1/2 tbsp miso, 1 tbsp sugar, 1 tbsp mirin, 1 tbsp sake and 1 tsp soy sauce in a small dish
Mix with a spoon

How to tell it's doneNo lumps of miso; it's smooth.

Cut the ingredients

About 8 min

Cut the stems off 2 eggplants, cut in half lengthwise, then cut diagonally into pieces 2 cm wide
Cut 2 green bell peppers in half lengthwise, remove the stems and seeds with your hands, and cut into pieces about 3 cm
Pat the chicken dry with paper towels and cut it into bite-size pieces about 3 cm on a cutting board. Sprinkle with a pinch of salt
Cut the chicken last. After cutting, wash your hands, knife and cutting board with dish soap

How to tell it's doneThe chicken, eggplant and peppers are about the same size.

Cook the chicken

Medium heatAbout 5 min

Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
Lay the chicken skin side down and cook for 3 minutes
Flip with cooking chopsticks and cook for 2 minutes

How to tell it's doneBoth sides are browned. Cut the biggest piece: it's white inside, not pink. The juice that comes out is clear (if red juice comes out, cook 1–2 minutes more).

Be carefulFat splatters from the skin. Lay the chicken in gently.

Stir-fry the eggplant and peppers

Medium heat, lid on partway throughAbout 4 min

Push the chicken to the side of the pan and add 1 tbsp vegetable oil to the empty space
Add the eggplant and stir-fry for 2 minutes, coating it in oil
Add the peppers, put the lid on, and cook for 2 minutes

How to tell it's doneThe white part of the eggplant is see-through and soft, and it's tender when you pinch it with chopsticks.

Be carefulEggplant soaks up oil fast, but don't add too much oil. With the lid on, it gets soft with less oil.

Coat with the miso sauce

Medium-low heat1–2 min

Remove the lid and turn to medium-low heat
Pour the miso sauce from step 1 around the pan and mix everything with a spatula to coat
Taste it, then serve

ReadyThe miso sauce coats everything and looks glossy. When the miso on the bottom of the pan starts to bubble, turn off the heat.

Be carefulMiso and sugar burn easily. After adding, mix quickly and don't stir-fry for long.

📚 Learn more about this dish

🥬 Ingredient guide

Mirin Miso Shoyu (soy sauce)Chicken thigh

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitokuchi-dai (bite-size)Hitotsumami & shoushou (a pinch)Mawashi-ireru (pour in a circle)

If it didn't work out

The eggplant is hardIt didn't cook long enough in step 4. Put the lid on and cook 1–2 minutes more.

The miso burnedThe heat was too high in step 5, or you stir-fried too long. Next time use medium-low heat for 1–2 minutes.

OilyYou added too much oil with the eggplant. Stick to 1 tbsp.

Too saltyDifferent kinds of miso have different saltiness. This time, eat it with rice. Next time use 1 tbsp miso.

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Made by YUU, a teen who loves cooking → About me