If you can get your hands on fresh shiitake mushrooms – plump, earthy and full of umami - cooking them up in a Japanese-style stir-fry is the perfect way to use them. They're so full of flavour, you could even leave out the chicken for a vegetarian version.
- 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
- 2 tsp sugar
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp mirin
- 1 tbsp miso paste
- cooked rice
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.
- 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.