Silky Egg and Eggplant Chili

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Silky Egg and Eggplant Chili

Main · Chinese25 min(Prep 10 min + Cook 15 min) · 320 kcal per serving · 2 servings · Easy

A melt-in-your-mouth eggplant chili made with seasonal eggplant and eggs. An authentic chili sauce made from pantry staples like ketchup and soy sauce clings beautifully to the peeled, pan-seared eggplant and the soft-set eggs mixed with mayonnaise. Adjust the heat with ichimi togarashi (ground red chili pepper) — it goes perfectly with rice.

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kattyanneru/かっちゃんねる58 recipes · 452 cooked

Instructions

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  1. Trim the stems off 2 eggplants (250g) and peel them in 3 vertical stripes.Uses: Eggplant~2 minWatch the video from 0:46
  2. Cut the peeled eggplant into bite-sized rangiri (rolling-cut) pieces and soak in water to remove bitterness.Uses: Eggplant~3 minWatch the video from 0:58
  3. Finely chop about 10cm of Japanese long onion.Uses: Japanese long onion (naganegi)~2 minWatch the video from 1:12
  4. Put the long onion in a bowl and add 150ml water, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon grated garlic, 1 teaspoon chicken stock powder, 2 teaspoons potato starch, and about 3 shakes of ichimi togarashi, then mix together and set aside.Uses: Japanese long onion (naganegi), Water, Ketchup, Soy sauce, Sugar, Grated garlic, Chicken stock powder, Potato starch (katakuriko), Ichimi togarashi (ground red chili pepper)~3 minWatch the video from 1:20
  5. In a separate bowl, mix 2 eggs with 1 tablespoon mayonnaise.Uses: Eggs, Mayonnaise~1 minWatch the video from 1:50
  6. Heat oil in a frying pan over medium heat and pour in the beaten egg. Push the set portions toward the center, letting the raw egg flow into the open space, cook until just soft-set, then transfer to a bowl.Uses: Eggs, Mayonnaise, Vegetable oil~3 minWatch the video from 1:58
  7. Drain the soaked eggplant and add it to the empty frying pan, add 1 tablespoon vegetable oil, turn on the heat, coat the eggplant all over with the oil, and place it skin side down.Uses: Eggplant, Vegetable oil~2 minWatch the video from 2:36
  8. Sear skin side down until browned, then flip and cook the other side. Cook for a total of 3 to 4 minutes and turn off the heat once the eggplant is tender.Uses: Eggplant~4 minWatch the video from 2:55
  9. The potato starch will have settled in the mixed sauce, so stir it well before pouring it into the frying pan. Turn the heat back on and stir everything to prevent lumps, cooking until thickened.Uses: Eggplant, Japanese long onion (naganegi), Water, Ketchup, Soy sauce, Sugar, Grated garlic, Chicken stock powder, Potato starch (katakuriko), Ichimi togarashi (ground red chili pepper)~3 minWatch the video from 3:21
  10. Once thickened throughout, turn off the heat and return the reserved egg to the frying pan. Break the egg into large pieces as you mix everything together.Uses: Eggplant, Eggs, Mayonnaise~2 minWatch the video from 3:44
  11. Serve on a plate and it's done.~1 minWatch the video from 4:02

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