- 2 cups of rice, cooked as per instructions
- 3 small aubergines, cut into big dice size
- 2 cobs of corn or one small can of corn
- boneless chicken (approx. 500gm)
- 1 small onion, sliced
- 2 chilies, chopped
- sesame oil
- soy sauce
- mirin
- bouillon (vegetable, chicken or fish)
- about 1 teaspoon ground ginger
- 2 sheets nori, cut into thin strips
⤱THE WORK⤱
- heat oil in skilled and fry onion, garlic, add aubergines and cook until aubergines are soft
- set aside
- fry chicken in the sesame oil until chicken is cooked
- mix soy sauce, mirin a little bouillon and minced ginger
- add aubergines back to frying pan with chicken, dust with flour
- add sauce mix and let boil for a little so that sauce thickens
- roast nori over gas flame - only 'brush' the nori against the flame, don't leave it on the fire
- cut the nori into thin slices over the rice or over rice and chicken mix.
- side by side with cooked rice, add furikake on rice if you have it
September 2019