Grilled eggplant and chicken breast sandwich

 

Ingredients (for 2 servings):

4 slices of long eggplant (thinly sliced)

1/4 teaspoon salt

2 chicken tenderloins (cut in half)

1 teaspoon sake

A pinch of salt

2 shiso leaves (cut in half)

1 tablespoon salad oil

[A] 2 teaspoons soy sauce

[A] 2 teaspoons mirin

[A] 1 teaspoon sugar

[A] 1 teaspoon grated ginger

Instructions:

 ① Sprinkle salt on the long eggplant slices and, once softened, pat dry with a paper towel.

② Rub sake and salt into the chicken tenderloins.

③ Place a shiso leaf and the chicken from step ② onto one end of the eggplant slices from step ① and fold.

④ Heat salad oil in a frying pan over medium heat and cook until both sides are browned. Once the chicken is cooked through, add [A] and simmer until the sauce thickens. Done!