Name: Marinated Chicken Breast and Eggplant in Dopa Sauce
Cuisine: 和食
Ingredients: 250g chicken breast; 2 eggplants; 15 shiso leaves (5 for topping, 10 for Dopa Sauce); 1/2 onion; 50ml dark soy sauce; 3 tbsp sugar; 2 tbsp vinegar; 4 tsp oyster sauce; 1 tsp grated garlic; 1 tsp grated ginger; 2 tsp sesame oil; 1 handful sesame seeds; 1 tbsp sake; 2 tbsp Dopa Sauce; 2 tbsp Ajipon (citrus soy sauce); 2 tbsp water; 1 tbsp vegetable oil

About "Marinated Chicken Breast and Eggplant in Dopa Sauce"

An addictive dish featuring microwaved chicken breast and pan-fried eggplant tossed in 'Dopa Sauce'—an all-purpose savory sauce made with onion, soy sauce, sugar, vinegar, oyster sauce, garlic, ginger, sesame oil, shiso leaves, and sesame seeds. The sauce keeps in the fridge for up to a week, and letting the dish sit overnight allows the flavors to meld beautifully.

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Video Timestamps

Tips for Making "Marinated Chicken Breast and Eggplant in Dopa Sauce"

Prep
- Thoroughly wipe off excess moisture from the chicken breast with paper towels to remove off-flavors.
Heat control
- Microwave the chicken for 3 minutes, flip, and cook for another 2 minutes. Let it sit to cook through with residual heat.
Heat control
- Sauté the eggplant over medium heat until tender, allowing it to absorb the oil to bring out its unique texture.
Seasoning
- Combining Dopa Sauce with Ajipon balances richness and acidity, creating a multi-layered flavor profile.
Storage & Tips
- Delicious fresh, but letting it rest overnight in the fridge allows the flavors to meld and deepen. Consume within 3 days.
Prep
- Slice the eggplant into strips using the 'pull-cut' technique to ensure uniform thickness and even cooking.
Storage & Tips
- Dopa Sauce keeps for about 1 week in the fridge. Omitting onions prevents moisture release, extending shelf life. Versatile enough for 50–60 recipes.

Ingredients for "Marinated Chicken Breast and Eggplant in Dopa Sauce"

17 items

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250gchicken breast
2eggplants
15shiso leaves (5 for topping, 10 for Dopa Sauce)
1/2onion
50mldark soy sauce
3tbsp sugar
2tbsp vinegar
4tsp oyster sauce
1tsp grated garlic
1tsp grated ginger
2tsp sesame oil
1handful sesame seeds
1tbsp sake
2tbsp Dopa Sauce
2tbsp Ajipon (citrus soy sauce)
2tbsp water
1tbsp vegetable oil

How to Make "Marinated Chicken Breast and Eggplant in Dopa Sauce"

1
Finely mince 1/2 onion. Stack 10 shiso leaves, roll them up, and slice them thinly from the end.
2
In a large bowl, combine the minced onion and shiso leaves, then add 50ml dark soy sauce, 3 tbsp sugar, 2 tbsp vinegar, and 4 tsp oyster sauce.
3
Add 1 tsp grated garlic, 1 tsp grated ginger, 2 tsp sesame oil, and a generous handful of toasted sesame seeds, then mix well to complete the Dopa Sauce. Transfer to an airtight container and store in the fridge for up to 1 week.
4
Pat 250g chicken breast dry with paper towels to remove excess moisture, and remove the skin by hand.
5
Place the chicken breast in a microwave-safe dish, drizzle with 1 tbsp sake, and massage it in lightly.
6
Cover loosely with plastic wrap and microwave at 600W for 3 minutes.
7
Meanwhile, cut 2 eggplants in half lengthwise, then slice them into thin strips of uniform thickness using the 'pull-cut' technique.
8
After 3 minutes, flip the chicken breast over and microwave for another 2 minutes at 600W. Leave it in the microwave to let the residual heat cook it through.
9
Heat 1 tbsp vegetable oil in a pan and sauté the sliced eggplant over medium heat until tender.
10
Chop the remaining 5 shiso leaves for topping into strips of a similar width to the eggplant.
11
Shred the cooked chicken breast using tongs and a fork.
12
Combine the shredded chicken, sautéed eggplant, and chopped shiso leaves in a bowl.
13
Add 2 tbsp Dopa Sauce, 2 tbsp Ajipon, and 2 tbsp water, then toss well to combine.
14
Add sliced chili pepper to taste if desired, transfer to a storage container, and consume within 3 days.

Food Science

Why This Dish Tastes So Good

Combining the inosinate in chicken breast with the glutamate in soy sauce and oyster sauce creates an umami synergy. Additionally, blending the sweet, salty, and savory notes of Dopa Sauce with the acidity of vinegar and Ajipon, plus the heat of chili peppers, balances the five basic tastes for a multi-dimensional flavor that never gets tiring. Furthermore, cooking the chicken gently with residual heat prevents rapid protein coagulation, resulting in a moist and tender texture.

Umami compoundsBalance of five tastesTemperature & heat reaction

Detailed Commentary on "Marinated Chicken Breast and Eggplant in Dopa Sauce"

* Content organized by topics from the video.

The Appeal of Addictive 'Dopa Sauce'

Today, we introduce the highly versatile, addictive Dopa Sauce. The name comes from how delicious it is—enough to trigger a massive release of dopamine in your brain! This recipe is an improved, longer-lasting version of our previously popular 'Drug Sauce' (Mayaku Tare), modified to keep well in the fridge. Once you make this sauce, you can use it in countless dishes. In fact, on our Instagram account dedicated to 'Drug Egg' (Mayaku Tamago) sauce recipes, we have about 50 to 60 different recipes. By simply replacing the sauce in those recipes with this Dopa Sauce, you can easily recreate all of those dishes. Mastering this single sauce instantly expands your repertoire by 50 to 60 dishes, making it a truly magical, all-purpose condiment.

Prepping the Shiso and Onion

Making Dopa Sauce is incredibly simple. We start by prepping the vegetables: onion and shiso leaves. Finely mince 1 onion (or half, as per ingredients). Next, prepare about 10 shiso leaves. Don't worry about getting exactly 10 leaves; 8 or 12 is perfectly fine depending on what you have. Since shiso leaves vary in size, there's no need to be overly precise. Stack the leaves, roll them up, and slice them finely from the end. Transfer the minced onion and shiso to a large bowl, and that's all the chopping done! Since this recipe uses quite a few seasonings, making a large batch to store in the fridge is a great way to make daily cooking easier.

Mixing the Golden Ratio of Seasonings

Add the seasonings one by one to the bowl with the chopped vegetables. First, pour in the soy sauce, sugar, vinegar, and oyster sauce for deep umami. Next, grate and add the garlic and ginger, which define the flavor profile (using store-bought tubes is perfectly fine). Add about 4 tsp of sesame oil and a generous amount of fragrant toasted sesame seeds. We are making it without chili peppers this time, but feel free to adjust to your liking. Mix everything well with a spoon or spatula, and your versatile Dopa Sauce is ready! This sauce keeps in the fridge for about 1 week. If you make it without onions, it won't release moisture and will last even longer. Transfer the finished sauce to a storage container to keep on hand.

Prepping the Chicken and Eggplant

Now, let's use our finished Dopa Sauce to make the delicious Marinated Chicken Breast and Eggplant in Dopa Sauce. First, take 250g of chicken breast and thoroughly wipe off any excess moisture (the purge) with a paper towel to remove off-flavors. Since we won't be using the skin, peel it off cleanly by hand. Wrap the skin in plastic wrap and freeze it for another dish. Place the skinless chicken in a microwave-safe bowl, add 1 tbsp of sake, and massage it in lightly. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Meanwhile, prep 2 eggplants. Trim the ends, cut them in half lengthwise, and slice them into thin strips using the 'pull-cut' technique (pulling the knife toward you with the tip on the cutting board) to ensure uniform thickness. This helps them cook evenly.

Combining Ingredients and Finishing

The chicken breast microwaved for 3 minutes may still be slightly pink and raw in the center, so flip it over and microwave at 600W for an additional 2 minutes. Instead of taking it out immediately, let it sit to cook through with residual heat. Meanwhile, heat some oil in a pan and sauté the sliced eggplant over medium heat until tender. Also, chop the 5 shiso leaves for topping to a similar width as the eggplant. Since the cooked chicken is hot, shred it finely using tongs and a fork. Combine the shredded chicken, sautéed eggplant, and chopped shiso in a bowl, then add 2 tbsp of Dopa Sauce, 2 tbsp of Ajipon, and 2 tbsp of water. Add sliced chili pepper to taste, toss well, and transfer to a storage container to finish.

Tasting Time: Perfect with Drinks

To pair with this dish, we have a refreshing glass of Suntory's Sui Gin mixed with club soda. The clean gin and soda pairs perfectly with the aromatic shiso and tangy sauce. Taking a bite, the freshness of the shiso, the rich depth of the Dopa Sauce, and the perfectly balanced tang of Ajipon harmonize beautifully—it's absolutely irresistible! While it's delicious right after making, letting it sit in the fridge overnight allows the flavors to penetrate deeply, making it even better. It's a fantastic appetizer for drinks and also pairs wonderfully with hot white rice, making it perfect for dinner. This is one of our most popular, high-view recipes. Be sure to make this versatile Dopa Sauce and try this exquisite dish!

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