Ingredients
- 1 eggplant
- 100g zucchini
- Half a shimeji mushroom
- 1 onion
- 300g chicken breast
- 2 tablespoons shio-koji (salted rice malt)
- 1 teaspoon ginger
- 1 tablespoon olive oil
- 1 can of tomatoes
- 1 teaspoon garlic
- Salt and pepper to taste
- Tomato ketchup to taste
- Pizza cheese to taste
How to make
1. Remove the stems from the eggplant and slice into rounds.
Slice the zucchini as well.
If they are large, cut them into ginkgo-shaped slices.
Remove the stems from the shiitake mushrooms and split them open by hand.
Cut the onion in half lengthwise and cut into wedges.
2. Cut the chicken breast into bite-sized pieces, place them in plastic wrap, coat with ginger and shio koji, and marinate overnight.
3. Heat a pot, add olive oil, sauté the garlic, and fry the chicken breast from 2.
Add 1 and continue frying.
4. Add the canned tomatoes.
Add pizza cheese.
Add tomato ketchup.
Remove the stems and seeds by hand, add the torn bell peppers, and turn off the heat.
Add salt and pepper to taste.
5. Boil the somen noodles to your desired firmness, drain, and place on a serving dish.
Pour the ratatouille over the dish. Add tomato ketchup or other toppings of your choice.
Garnish with sliced boiled eggs and lettuce.
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