- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 x 2 cm piece of ginger, finely sliced
- 1 clove garlic, finely sliced
- 2 tbsp vegetable oil
- 8 shiitake mushrooms, sliced
- 1 small eggplant, chopped
- 2 tbsp fermented soybeans
- 2 chicken thighs, chopped
Sauce
- 2 tsp sugar
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp mirin
- 1 tbsp miso paste
To serve
- cooked rice
Instructions
- Combine sauce ingredients and whisk together.
- Add oil to a hot wok and add the ginger and garlic, cooking until golden.
- Add the chicken thighs to the wok and toss in the oil.
- Add chopped eggplant and shiitake and toss for 1-2 minutes, or until the eggplant has softened.
- Add the sauce, bring to the boil and toss again. Add soybeans, toss through, then remove from the stove.
- Serve hot with rice.
Justine's Flavours of Fuji premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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