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Silky Egg and Eggplant Chili
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Trim the stems off 2 eggplants (250g) and peel them in 3 vertical stripes.
Ingredients for this step
Eggplant
2 (250g)
0:46
~2 min
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Ingredients
1
Trim the stems off 2 eggplants (250g) and peel them in 3 vertical stripes.
Eggplant 2 (250g)
0:46
~2 min
2
Cut the peeled eggplant into bite-sized rangiri (rolling-cut) pieces and soak in water to remove bitterness.
0:58
~3 min
3
Finely chop about 10cm of Japanese long onion.
1:12
~2 min
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.
1:20
~3 min
5
In a separate bowl, mix 2 eggs with 1 tablespoon mayonnaise.
1:50
~1 min
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.
1:58
~3 min
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.
2:36
~2 min
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.
2:55
~4 min
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.
3:21
~3 min
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.
3:44
~2 min
11
Serve on a plate and it's done.
4:02
~1 min
1
Step 1
Trim the stems off 2 eggplants (250g) and peel them in 3 vertical stripes.
Eggplant
2 (250g)
2
Step 2
Cut the peeled eggplant into bite-sized rangiri (rolling-cut) pieces and soak in water to remove bitterness.
Eggplant
2 (250g)
3
Step 3
Finely chop about 10cm of Japanese long onion.
Japanese long onion (naganegi)
about 10cm
4
Step 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.
Japanese long onion (naganegi)
about 10cm
Water
150ml
Ketchup
2 tablespoons
Soy sauce
1 tablespoon
Sugar
1 tablespoon
Grated garlic
1 teaspoon
Chicken stock powder
1 teaspoon
Potato starch (katakuriko)
2 teaspoons
Ichimi togarashi (ground red chili pepper)
about 3 shakes (to taste)
5
Step 5
In a separate bowl, mix 2 eggs with 1 tablespoon mayonnaise.
Eggs
2
Mayonnaise
1 tablespoon
6
Step 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.
Eggs
2
Mayonnaise
1 tablespoon
Vegetable oil
2 tablespoons
7
Step 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.
Eggplant
2 (250g)
Vegetable oil
2 tablespoons
8
Step 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.
Eggplant
2 (250g)
9
Step 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.
Eggplant
2 (250g)
Japanese long onion (naganegi)
about 10cm
Water
150ml
Ketchup
2 tablespoons
Soy sauce
1 tablespoon
Sugar
1 tablespoon
Grated garlic
1 teaspoon
Chicken stock powder
1 teaspoon
Potato starch (katakuriko)
2 teaspoons
Ichimi togarashi (ground red chili pepper)
about 3 shakes (to taste)
10
Step 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.
Eggplant
2 (250g)
Eggs
2
Mayonnaise
1 tablespoon
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