Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water is almost clear. Put it in a saucepan with 300 ml of water, bring to a boil, cover, and simmer over low heat for 12 minutes. Remove from the heat and leave covered for 5 minutes.
Prepare the chicken and eggplant
Pat the chicken breasts dry and cut them into pieces about 2 cm in size. Cut the eggplant into roughly 2 cm cubes. Grate the ginger and thinly slice the spring onion.
Brown the eggplant
Heat 10 ml of oil in a large skillet over medium-high heat. Add the eggplant in a single layer and cook for 7 to 9 minutes, stirring occasionally. The cubes should be browned on the outside and tender in the center. Transfer them to a plate.
Cook the chicken
Add the remaining 5 ml of oil to the same skillet and arrange the chicken pieces so they do not overlap. Cook for 3 to 4 minutes, turn, and cook for another 3 to 4 minutes, until fully cooked; the thickest piece should reach 74 °C.
Finish the sauce and serve
In a bowl, whisk together the miso paste, soy sauce, lime juice, honey, ginger, and 30 ml of water. Return the eggplant to the skillet, pour in the sauce, and stir over low heat for 1 to 2 minutes, until everything is coated and the sauce has thickened slightly. Divide the rice and mixture between two bowls, then sprinkle with sesame seeds and spring onion.
