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You need to prepare Ground chicken.
Use thumb Ginger.
Use Atsuage.
Provide Eggplants.
Use Shishito peppers.
You need to prepare ★Dashi stock.
Prepare each ★Sake, soy sauce, sugar.
You need to prepare pinch ★Red chili pepper (thin round slices).
You need Katakuriko slurry.
Prepare Sesame oil (or vegetable oil).

Short Tips:

- If a recipe says to use a particular kind of pan, then use that pan. If you only own one nonstick pan, the best tip we can give you is to wait for a decent sale at a kitchen store, then purchase yourself a stainless steel pan and a cast iron pan. Also its good idea to exchange cheap nonstick pans each few years, as the coating can wear down over the years.

Mince the ginger. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces..
Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted. Add the shishito peppers, and briefly stir-fry, and remove from the pan..
Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly..
Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat..
Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done..
Serve on a plate and enjoy..

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