Kamo Eggplant Stuffed with Ground Chicken Miso
Kamo Eggplant, Green onion, Ginger root, Nori cut into needle-thin strips, Ground chicken miso, Savory sauce

Serves ４
Kamo Eggplant 1 1/2 Green onion 2 Ginger root 20g Nori cut into needle-thin strips ample amount		(Ground chicken miso) Red miso 50g Egg yolk 1/2 Mirin (boiled and cooled) 15cc Sake (boiled and cooled) 15cc Sugar 20g Ground chicken 20g Sake 5cc (Savory sauce) Stock 100cc Mirin 25cc Dark soy sauce 25cc

１．	Skin the eggplant and cut into bite-sized pieces. Soak them in water briefly to remove the harsh taste. Dry the surface and deep fry them in oil at 180ｰC. Allow then to cool a little.
２．	To prepare the ground chicken miso, combine all the ingredients, except for the ground chicken and sake, in a pan, and heat the mixture as you stir. When it is done, set it aside--(A). In another pan, combine the sake and ground chicken and cook them--(B). Combine (A) and (B) and mix well.
３．	Place 1/4 of (1) on a sheet of plastic wrap, brush some potato starch dissolved in water over the eggplant, and place 1/4 of (2) at the center.
４．	Wrap the eggplant and miso in the plastic wrap and twist the ends to form a ball. Steam over high heat for 5 minutes.
５．	Cut the green onion into thin rings. Grate the ginger root.
６．	Combine the stock, mirin and soy sauce in a pan and bring to a boil to make the sauce.
７．	Place the stuffed eggplant on serving dishes, garnish with the green onion, grated ginger and nori. Pour the hot sauce over the dish to serve.

Japanese Cuisine Study Room Eiji Shibata

mail to info@tec-tsuji.com