Eggplant and Chicken Udon
This is a super easy one-dish-meal done within 15 minutes. Eggplant and ground chicken are cooked in sweet and salty sauce, and then poured over cooked Udon noodles. You can use frozen or dried Udon, whichever you have. Don’t have ground chicken? No problem. Use beef or pork, or even Tofu.
Ingredients · Servings 2
- 2 Japanese eggplant
- 2 tsp ginger root (grated)
- 1 tsp oil
- 7 oz ground chicken
- 1 cup water
- 2 tsp sugar
- 4 Tbsp soy sauce
- 3 Tbsp Mirin
- 3 Tbsp Sake
- 2 servings Udon noodles (frozen or dried)
- green onion
- Shichimi Togarashi (red chili pepper (optional))
Method · 10 min
- Cut eggplant vertically in half, and cut into 1/4" (6mm) thick half rounds. Soak in water for a few minutes, then strain. Peel and grate ginger root.
- Heat oil in a frying pan at medium heat. Cook ground chicken until browned. Add strained eggplants, and cook for a couple of minutes. Add water, cover, and cook for another couple of minutes. Season with sugar, soy sauce, Mirin, and Sake. Stir and cook for a minute. Cover and keep it warm.
- Cook Udon noodles, frozen or dried, according to the package. Strain water well.
- Plate Udon, pour eggplant and chicken along with the sauce over the Udon. Top with sliced green onion and Shichimi chili pepper.
