Ingredients (2 servings)
| Eggplants | 2 |
| King trumpet mushrooms | 2 |
| Green beans | appropriate amount |
| Chicken breast | 200 g |
| Soy sauce | 2 tbsp |
| Yuzu Kosho Red Pepper Spicy Paste | 1/2 tsp |
| Cooking Sake | 2 tbsp |
| Sweet sake | 1 tbsp |
How to Make
| 1 Cut vegetables and chicken into appropriate sizes. |
| 2 Coat the chicken with potato starch. |
| 3 Heat the oil and fry the chicken. |
| 4 When the chicken is browned, stir-fry the vegetables as well. |
| 5 When the vegetables are cooked, add all the seasonings and stir-fry until done. |
uicy chicken and tender eggplant are stir-fried with bold red yuzu kosho paste.
The vibrant citrus aroma and gentle chili heat create a rich umami-packed Japanese-inspired dish.