Name: Eggplant and Chicken Stir-Fry with Miso
Cuisine: 和食
Ingredients: 3 eggplants; 10–12 shishito peppers; 200–250g chicken thigh; 1 clove garlic; A pinch of salt (for seasoning); Potato starch, to taste (optional); 1 tbsp sesame oil; 1 1/2 tbsp miso; 3 tbsp sake; 1 1/2 tbsp mirin; 1 tsp sugar; 1 tsp soy sauce; 1 tsp vinegar; Toasted sesame seeds, to taste; Shichimi togarashi (seven-spice powder), to taste

About "Eggplant and Chicken Stir-Fry with Miso"

A classic Eggplant and Chicken Stir-Fry with Miso by Michelin 1-star chef Akihiko Murata. The keys to this dish are letting the eggplant absorb the oil and using vinegar at the end to cut through the rich miso. The juicy chicken seared skin-side down and the sweet miso sauce make this an irresistible dish that pairs perfectly with rice.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Eggplant and Chicken Stir-Fry with Miso"

Prep
- Cutting the eggplant into wedges, salting to soften, and rinsing with water removes bitterness and helps it cook faster and more evenly.
Prep
- Always poke holes in the shishito peppers with a knife tip or toothpick to prevent them from bursting during cooking.
Prep
- Cut the chicken into pieces similar in size to the eggplant, slicing diagonally against the grain to keep it tender and juicy.
Heat control
- Always sear the chicken skin-side down over medium heat. Do not wipe away the rendered fat; it is pure umami that the miso will beautifully absorb.
Heat control
- Eggplant absorbs oil easily, so stir-fry it with a generous amount of sesame oil to ensure a rich, delicious finish.
Seasoning
- Add the sliced garlic after turning off the heat to prevent it from burning while gently releasing its aroma.
Seasoning
- Mix the miso, sake, mirin, sugar, and soy sauce in a bowl beforehand to ensure the sauce coats the ingredients evenly.
Seasoning
- The splash of vinegar at the end is key; it cuts through the rich miso, transforming the dish with a bright, refreshing finish.

Ingredients for "Eggplant and Chicken Stir-Fry with Miso"

15 items

* Tap ingredient names to find on Amazon

3eggplants
10–12shishito peppers
200–250gchicken thigh
1clove garlic
Apinch of salt (for seasoning)
Potatostarch, to taste (optional)
1tbsp sesame oil
11/2 tbsp miso
3tbsp sake
11/2 tbsp mirin
1tsp sugar
1tsp soy sauce
1tsp vinegar
Toastedsesame seeds, to taste
Shichimitogarashi (seven-spice powder), to taste

How to Make "Eggplant and Chicken Stir-Fry with Miso"

1
Cut the eggplants into bite-sized wedges (ran-giri), rub with salt to soften, then rinse with water to remove any bitterness.
2
Poke holes in the shishito peppers. Slice the chicken into bite-sized pieces of similar size to the eggplant, cutting diagonally against the grain. Slice the garlic.
3
Season the chicken with salt (and coat with potato starch, if desired).
4
Heat a frying pan, place the chicken skin-side down without adding oil, and sear over medium heat until golden brown.
5
Remove the cooked chicken and set it aside on a plate.
6
Add 1 tbsp of sesame oil to the pan, add the well-drained eggplant, and stir-fry, letting the eggplant absorb the oil.
7
Once the eggplant is lightly browned, add the shishito peppers and stir-fry briefly.
8
Return the chicken to the pan and toss everything together well.
9
Turn off the heat and add the sliced garlic.
10
In a bowl, mix the miso, sake, mirin, sugar, and soy sauce together, then pour the mixture into the pan.
11
Turn the heat back on and simmer to reduce the sauce while coating all the ingredients.
12
Add the vinegar at the very end to finish.
13
Sprinkle with toasted sesame seeds and shichimi togarashi to taste, toss quickly, and transfer to a serving plate.

Food Science

Why This Dish Tastes So Good

Salting the eggplant draws out excess moisture and bitterness, concentrating its natural flavors. Searing the chicken skin-side down triggers the Maillard reaction, creating a rich, savory aroma. Additionally, the combination of inosinate in the chicken and glutamate in the miso creates an umami synergy. Finally, the splash of vinegar (acidity) at the end balances the five basic tastes, tying the dish together for a juicy, deeply flavorful finish.

Moisture ControlHeat & Chemical ReactionsUmami SynergyFlavor Balance

Detailed Commentary on "Eggplant and Chicken Stir-Fry with Miso"

* Content organized by topics from the video.

A Staff Meal Classic! Miso Eggplant & Chicken

Today, we introduce a Japanese classic: Eggplant and Chicken Stir-Fry with Miso. This dish holds special memories for Chef Murata, who often made it as a staff meal (makanai) during his apprenticeship. Back then, many chefs in his kitchen were from Kyushu, and everyone loved this slightly sweet miso eggplant stir-fry. It is hands-down the ultimate side dish for white rice, offering a nostalgic flavor that lets fans taste a piece of Chef Murata's culinary history. The ingredients—eggplant, shishito peppers, chicken thigh, and garlic—are all common, budget-friendly staples. It is a quick, hearty, and satisfying dish, making it perfect for a busy weeknight dinner. Let's dive into the professional techniques that elevate this simple recipe!

Chef's Hangover Chat & Eggplant Prep

Before starting, Chef Murata shares a surprising story: 'Actually, I had about 20 drinks yesterday—sake, Laphroaig whisky, and Kuro Kirishima shochu highballs—so I'm quite hungover today.' Amidst this playful banter, we begin by prepping the eggplant. To ensure it absorbs the flavors well and offers a variety of textures, we cut it into bite-sized wedges (ran-giri). Place the eggplant in a colander, sprinkle with a little salt, and toss to coat. This seasons the eggplant while drawing out its natural bitterness. Salting also coaxes out excess moisture, softening the eggplant so it cooks faster and more evenly later. After letting it sit for a bit, rinsing it thoroughly with water to wash away the bitter juices is a key professional step.

Prepping Shishito Peppers & Chicken

Next up is the shishito peppers. If cooked whole, the air inside them expands, which can cause them to burst dangerously. To prevent this, it is crucial to poke a hole in each pepper using the tip of a knife or a toothpick. If your kids don't like shishito peppers, you can easily substitute them with green bell peppers. For the main protein, prepare 200g to 250g of chicken thigh and cut it into pieces similar in size to the eggplant. The trick here is to use a diagonal slanted cut (sogi-giri) to create pieces of uniform thickness, ensuring even cooking. Cutting against the grain of the meat also prevents it from becoming tough when heated, resulting in an incredibly tender texture. A simple adjustment in how you angle your knife makes a massive difference in the final quality.

Searing Chicken Skin-Side Down

Season the cut chicken thigh with a tiny pinch of salt. Heat your frying pan and place the chicken skin-side down without adding any oil. Searing the meat side first prevents the skin from crisping up nicely, so starting skin-side down is an absolute rule. Cook over medium heat until the skin is beautifully golden brown. Regarding the rendered chicken fat, Chef Murata shares his unique philosophy: 'Many recipes tell you to wipe away excess fat, but this fat is pure umami, not gaminess. The miso we add later will wrap around any impurities and turn them into delicious flavor, so we intentionally leave it in the pan.' Once the chicken is mostly cooked through, transfer it to a plate to rest.

Stir-Frying Eggplant & Shishito

Add about 1 tbsp of fragrant sesame oil to the pan containing the savory chicken fat. Eggplant naturally absorbs oil like a sponge, so stir-frying it with a generous amount of oil is the secret to making it delicious. Toss the well-drained eggplant into the pan and stir-fry, letting it soak up the oil. Searing it thoroughly until the white flesh takes on a beautiful golden color makes the dish look incredibly appetizing. Once the eggplant is tender, add the prepped shishito peppers and stir-fry briefly. Shishito peppers cook quickly, so a light toss is all they need. Once the vegetables are cooked, return the juicy chicken to the pan and give everything a good toss to combine.

Mixing Miso Sauce & The Vinegar Trick

Once the ingredients are combined, turn off the heat. Add the sliced garlic and let the residual heat gently coax out its aroma without burning it. Next, prepare the miso sauce, which is the soul of this dish. In a bowl, combine sake, mirin, sugar, soy sauce, and miso, whisking until smooth. If you prefer a sweeter, Kyushu-style finish, using barley miso (mugi miso) is highly recommended. Pour the sauce into the pan, turn the heat back on, and simmer to reduce while coating all the ingredients. The ultimate secret to this dish is adding a splash of vinegar at the very end. The acidity cuts through the rich, heavy miso, instantly brightening the flavor and elevating it to a sublime, refreshing finish.

Tasting the Ultimate Rice-Companion

To finish, sprinkle with fragrant toasted sesame seeds and a pinch of spicy shichimi togarashi for a kick. Give it a quick toss and plate it up. Taking a bite of the freshly made dish, Chef Murata exclaims, 'This is absolutely delicious! It's the ultimate companion for white rice.' Because the sesame seeds are added whole, they pop delightfully with every bite, releasing a burst of nutty aroma. The pleasant bitterness of the shishito peppers also balances beautifully with the sweet miso. Chef Murata concludes, 'Even with such a simple process, a professional approach yields authentic flavor. Please try making this with your everyday miso at home!' He wraps up the video with a smile, joking about his hoarse throat: 'If you subscribe to the channel, my voice might just recover!'

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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