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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 1 thigh Chicken thigh
- 1 Long thin eggplant
- 10 cm Daikon radish (ao-kubi)
- 1/2 bunch Mizuna greens
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 Egg
- 1 All-purpose flour
- 1 Vegetable oil
Method
- Cut the chicken into bite-sized pieces, place in a bowl, and marinate in soy sauce for 15 minutes.
- Wipe the marinade from the chicken with a paper towel, add an egg and mix well.
- Add the flour to the bowl and mix well.
- Cut the mizuna greens into 5 cm wide pieces.
- Grate the daikon radish with the peel into a large bowl.
- Add the ponzu and mizuna greens and mix.
- Place the chicken in an oiled, heated frying pan and cook well on low heat.
- Don't discard the egg mixture.
- Once the chicken has browned and cooked through to the center remove it from the oil and place in the bowl with the grated daikon while it's still hot, and let it marinate.
- Cut the eggplant into bite-sized pieces, mix with the leftover egg mixture, and lightly fry in oil.
- Cut the eggplant just before cooking it to prevent discoloring.
- Once the eggplant has cooked through, remove it from the oil and add it to the bowl with the grated daikon, and it's complete.
- Light and healthy fried food with plenty of grated daikon.
- A great side-dish with beer for a meat-eater kind of guy.
