Nanban pickle of chicken and aubergine


This time, I will introduce chicken dishes that can be prepared for 2 to 3 days. It can be eaten cold, so it’s perfect for hot summer days and lunch boxes.


300 g Chicken breast
100 g aubergine(egg plant)
1 tsp. Sugar
A little of salt and pepper
Some potato starch
4 tbsp. Oil
*1 tsp sugar
*1 tsp Grated ginger
*70 cc ponzu
*60 cc water
*dried red chili pepper (if any)

related article:What is “PONZU”?


Step 1

Cut chicken to bite-size and sprinkle a little salt and pepper.

Then knead the chicken.

Step 2

Remove the calyx of the aubergine.
Cut to bite-size and score the skin into diamonds.

Step 3

Put oil in pan and grill with the skin down.
Turn it over and brown it.
Cover with low heat for 3 minutes.
Take it out of the frying pan.

Step 4

Sprinkle the chicken breast with potato starch.
Put chicken into the pan and brown both side.
Cover with low heat for 3 minutes.
Take it out of the frying pan and put with aubergine

Step 5

Mix sugar, granted ginger, ponzu, water and chili pepper. (Marked *)

Step 6

Put the sauce into container of aubergine and chicken.
Store in the refrigerator and eat within 2~3 days.


It is a very convenient dish for preparing for hot summer days and busy days. Please try it.

I always procure many ingredients from Ocado.
Many Japanese use it.
You can get a lot of Japanese ingredients.

And I also recommend Japan Centre.
You can get not only Japanese ingredients but also miscellaneous goods and books.
Related article:I ordered the ingredients from the “Japan Centre “.~Feb.2021~

When you leave the UK on your way home or on a business trip, you must take a test before you travel.

Depending on the country, there may be conditions for entry.
Please be sure to check the homepage of the embassy.

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Author of this article

This blog was created with the concept of having many people enjoy Japanese cuisine overseas. Here are some simple Japanese recipes. In addition to that, I would like to tell everyone that Japanese ingredients are available overseas. And I want to spread the fun of Japanese culture to the world.


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