'Ponzu' Marinated Eggplant & Chicken
'Ponzu' Marinated Eggplant & Chicken

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, 'ponzu' marinated eggplant & chicken. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Fill Your Cart With Color today! Place Ponzu (Soy Sauce & Vinegar), Mirin and Garlic (and Sugar if you like) in a bowl and mix well to make the sauce. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured and almost soft. 'Ponzu' Marinated Eggplant & Chicken instructions.

'Ponzu' Marinated Eggplant & Chicken is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. 'Ponzu' Marinated Eggplant & Chicken is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:
  1. Get 1-2 (*about 300g) Eggplants
  2. Take 1 Sweet Green Chilli *cut into a size that is easy to eat
  3. Make ready 1 tablespoon Canola Oil OR Vegetable Oil
  4. Take 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
  5. Make ready 1 small piece Ginger *grated
  6. Make ready 1 tablespoon Mirin
  7. Make ready 1 teaspoon Sugar
  8. Make ready 400 g Chicken Tenderloins / Breast Fillets
  9. Prepare Salt & Pepper
  10. Get 2 tablespoons Potato Starch / Corn Starch Flour
  11. Get Oil for cooking
  12. Take 1 Spring Onion *finely chopped

The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing! Course: Appetizer, Side Dish 'Ponzu' Marinated Eggplant & Chicken. When it is too hot and you don't want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan.

Instructions to make 'Ponzu' Marinated Eggplant & Chicken:
  1. Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
  2. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.
  3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.
  4. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.
  5. Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
  6. Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.
  7. Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
  8. Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.

When it is too hot and you don't want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan. Eggplant is a wonder vegetable and it can be so brilliant in many different flavours. This dish recalls the hot summer days in my childhood. Every year I used to lose my appetite because of the heat and humidity, but something acidic always helped me to eat to survive.

So that is going to wrap this up for this special food 'ponzu' marinated eggplant & chicken recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!