[Ingredients (for 2 people)]

Chicken tenders...3 pieces

Eggplant: 2 pieces

Myoga... 2 pieces

mini tomato ... 5 pieces

okra ... 3 pieces

Potato starch・・・appropriate amount

Salad oil (for frying) 2 tbsp

<A>

Mizkan Kantan Vinegar・・・2 tbsp

Mizkan Oigatsuotsuyu 2x: 1 tbsp

Water 1 cup

Umeboshi・・・1 piece

[How to make]

1. Remove the tendons from the chicken tenders, cut into bite-sized pieces, and lightly sprinkle with potato starch. Cut the eggplant in half lengthwise, make a diagonal cut in the skin, soak in water for about 5 minutes and wipe off the water. Cut the myoga into quarters lengthwise. Remove the stem from the okra and cut it diagonally into 3 equal parts. Crush the umeboshi.

2. Heat salad oil in a frying pan over medium-high heat, add chicken tenders, and add eggplants in the empty areas of the frying pan. Roast the chicken fillet and eggplant while flipping them over.

3. Wipe excess oil from the frying pan in step 2 with a paper towel and add <A>. When it comes to a boil, cover it with a drop lid and simmer for about 4 minutes over medium-low heat. Add myoga, cherry tomatoes, and okra, and simmer for another 2 minutes, and it's done!

[Nutritional value (per serving)]

Energy 252kcal Protein 18.2g Lipid 12.7g Carbohydrate 16.1g Salt equivalent 2.7g