Ingredients for 4 Servings

Ground chicken thighs (鶏ももひき肉 / Tori no momo hikiniku) 200g
Onion (玉ねぎ / Tamanegi) 60g (About 1/3 of a
medium-size onion)
Nira (ニラ / Nira) 15g (About 1/6 of a bunch)
Ginger (しょうが / Shōga) 1tsp
Egg (卵 / Tamago) 1
Miso (味噌 / Miso) 20g (About 1tbsp)
Sesame oil (ごま油 / Goma-abura) As needed for frying

Sauce (たれ / Tareh)
Miso (味噌 / Miso) 60g
Soy sauce (醤油 / Shōyu) 1tbsp
Hon mirin (本みりん / Hon mirin) 4tbsp
Sugar (砂糖 / Satōh) 1tsp
Water (水 / Mizu) 200ml

Katakuri flour solution (水溶き片栗粉 / Mizutoki katakuriko)
Katakuri flour (片栗粉 / Katakuriko) 1tsp
Water (水 / Mizu) 1tbsp

White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2tsp

Side Servings
Chinese yam (長芋 / Naga-imo) 80g
Eggplant (茄子 / Nasu) 1 (About 100g)
Okra (オクラ / Okura) 4
Salt (塩/ Shio) To taste
Sesame oil (ごま油 / Goma-abura) As needed for frying
Cooked rice (ごはん / Gohan) 800g
(If you need to prepare the rice, use 450g of uncooked rice.)

＜How to Make＞
1. Mince the onion. Cut the nira and Chinese yam (with skin) into 1cm lengths. Remove the stem from the eggplant, cut the eggplant into 1.5cm widths, and place these in water for about 5 minutes and then drain. Peel the stem and the skirt portion surrounding it from the okra. Grate the ginger.
2. Add the ground chicken, onions, nira, grated ginger, egg, and miso to a plastic bag. Massage the bag to mix the contents.
3. Combine ingredients for the sauce and set the sauce aside.
4. Place a frying pan on medium heat. Add sesame oil for frying. Brown the Chinese yam, eggplant, and okra. Turn off the heat, add a pinch of salt, and then transfer everything to a bowl.
misotsukune5. Cut one of the corners off of the plastic bag with the chicken mixture to create an opening about 2cm wide. Add a bit more sesame oil to the frying pan. Squeeze the chicken mixture out of the bag in 12 equally sized round portions. Place the pan on medium heat and cook the chicken, so that it is browned on both sides. Remove the cooked chicken to a plate.
6. Make sure the sauce is mixed well and then add it to the frying pan. Reduce the sauce by stirring gently. This will allow it to pick up the flavors left over from frying the chicken. Once the sauce comes to a boil and takes on a shine, reduce to low heat and mix in the katakuri flour solution. Continue to stir for another minute or so to let the sauce thicken, then turn off the heat.
misotsukune sauce7. Parcel out the cooked rice to bowls, place the chicken and cooked vegetables on top, spoon on the sauce, and garnish with the white sesame seeds.

 

A vegetarian version of this dish can be prepared by substituting atsu-ageh (deep-fried tofu) for the chicken. Mince the atsu-ageh to use it as you would ground meat.

Recipe Developed by: Machiko Tateno

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