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Spicy Teriyaki Chicken with Miso Roasted Japanese Eggplant

Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 4

Ingredients

  • Teriyaki Sauce
  • 4 cloves garlic
  • 1 inch fresh ginger
  • 2 spring onions
  • 2/3 cup soy sauce
  • 2/3 cup mirin
  • ¼ cup rice wine vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon wasabi powder
  • Chicken
  • 4 skinless chicken thighs
  • Teriyaki sauce see above
  • Eggplant
  • 6 Japanese eggplants
  • 2 tablespoons miso paste
  • 1 tablespoon mirin
  • ½ tablespoon rice wine vinegar
  • ½ teaspoon sesame seeds

Instructions

  1. Preheat the oven to 375F and line a baking pan and a baking sheet with aluminum foil.
  2. Mince the garlic, grate the ginger, and slice the spring onions and reserving the green tops.
  3. Pour the soy, mirin, rice wine vinegar, sugar, and wasabi powder into a small saucepan. Add the garlic, ginger, and whites of the spring onions to the pan.
  4. Place the saucepan on a burner over medium high heat and whisk well to combine and bring it to a rapid boil. Reduce the heat to medium-low and allow it to simmer about 12 minutes, or until it has reduced by nearly half and has started to thicken. Turn off the heat.
  5. In a small bowl or measuring cup, whisk the miso paste, mirin, rice wine, and sesame seeds together.
  6. Cut the tops off the eggplants and cut them in half lengthwise before cutting them into 1 inch long pieces. Transfer the eggplant to a bowl along with the green onion tops and pour the miso mixture on top. Toss the eggplant with the sauce so that it coats all the pieces before placing them on the prepared baking sheet, skin side down.
  7. Bake the eggplant in the oven for 20 minutes. At that time, use the reserved teriyaki sauce to brush the top of the eggplant and allow it to cook another 5 minutes. Remove the eggplant and cover to keep warm while the chicken finishes cooking.
  8. Lay the chicken thighs on a cutting board and dab off any excess moisture with a paper towel. Transfer them to the lined baking pan and pour ¾ of the teriyaki sauce on top, turning the chicken to coat all sides. Cover the pan with another sheet of aluminum. Reserve the rest of the unused teriyaki for the eggplant.
  9. Bake the chicken in the oven for 20 minutes. At 20 minutes, remove the foil from the pan and use a basting brush to brush the teriyaki sauce in the pan on top of the chicken thighs. Return the chicken to the oven to cook another 10 minutes, or until the chicken is cooked through and a thermometer reads 165Remove the chicken from the oven.
  10. Serve the chicken with the eggplant and any reserved green onion and a sprinkle of sesame seeds.