Hello! This is PAO.
This is a simple recipe that just requires frying the ingredients in a frying pan and dipping them in mentsuyu! !
The dipping sauce is easy, just dilute mentsuyu with water♪
It’s an easy dish that lets you eat all the vegetables in one go!
Ingredients
Chicken breast…1 piece
Salt and pepper…a little
Sake, potato starch…1 tablespoon each
Eggplant・2 pieces
Zucchini…1 piece
Paprika…1 piece
Pumpkin…1/6 piece
Mentsuyu (2x concentrated)…100ml
Water…200ml
Salad oil: about 4 tablespoons
*If you don’t have enough dipping sauce, dilute the mentsuyu with double the amount of water and add more.
How to make
1.Combine mentsuyu and water in a storage container.
2.Cut the eggplant lengthwise into quarters. Make fine cuts. Cut the zucchini into 1cm thick rounds.
Slice the pumpkin into 1cm thick pieces and cut the paprika into chunks. Soak the eggplant in salt water.
3.Cut the chicken breast into 3 pieces and chop into strips to break up the fibers. Rub in salt, pepper, and sake.
4.Heat 1 tablespoon of salad oil in a frying pan and fry the zucchini and pumpkin.
Roast the paprika and remove. Add more oil if you don’t have enough. Marinate in dipping sauce.
5.Drain the eggplant thoroughly with kitchen paper, heat 2 to 3 tablespoons of salad oil in a frying pan, and fry from the skin side.
Cook on different sides until tender. Marinate in dipping sauce.
6.Rub the chicken breast with potato starch and fry in a frying pan.
When the whole thing turns whitish, turn it over. Drain the oil and then marinate in the dipping sauce.
It is delicious if you chill it in the refrigerator for 1 to 2 hours and eat it.
You can also use chicken thighs!
©PAO
