Simmered Chicken and Eggplant in Soy-Dashi Broth

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs and silky eggplant simmered gently in a savory soy and dashi broth for a comforting Japanese stew. This Japanese-inspired sushi recipe, ready in about 35 minutes, pairs boneless chicken thighs, eggplant, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1.5-inch pieces boneless chicken thighs
2 medium (about 12 oz), cut into 1-inch chunks eggplant
2 cups (homemade or instant) dashi stock
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tsp sugar
1 tbsp vegetable oil
1 tsp grated ginger
2 stalks, thinly sliced for garnish scallions

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a deep skillet or saucepan over medium heat. Add 1 tsp grated ginger and sauté for 30 seconds until fragrant.
Step 2: Add 1 lb boneless chicken thighs cut into 1.5-inch pieces and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
Step 3: Add 2 cups dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tsp sugar. Stir to combine and bring to a gentle simmer.
Step 4: Add 2 medium eggplants cut into 1-inch chunks, cover, and simmer on low heat for 15 minutes until the eggplant is tender and chicken is cooked through.
Step 5: Remove lid and cook for 3 more minutes uncovered to slightly reduce the broth. Serve hot garnished with 2 thinly sliced scallions.