½ cup white miso paste
2 tbsp mirin
1 tbsp caster sugar
1 tbsp rice wine vinegar
1kg chicken thighs, bone in and skin on
2 japanese eggplants, sliced
2 tbsp vegetable oil
2 garlic cloves, sliced
2cm piece of ginger, finely grated
300g jasmine rice
100g shitake mushrooms, trimmed
700ml chicken stock
2 spring onions, thinly sliced, to serve
Combine the miso, mirin, sugar and vinegar in a bowl. Add the chicken and eggplant and toss to coat. Cover and refrigerate for 20 minutes to marinate. Heat half the oil in a large saucepan over medium heat. Add the chicken and eggplant and cook for 2 minutes each side or until just golden. Remove from the pan and set aside.
Wipe out the pan and add the remaining oil. Cook the garlic and ginger for 1-2 minutes or until golden. Add the rice, mushrooms and 2 tablespoons of the miso marinade to the pan and stir well.
Return the chicken and eggplant to the pan and lightly push into the rice. Pour the boiling stock into the pan, reduce heat to low and cook, covered for 35-40 minutes or until the chicken is cooked and the rice is tender.
Remove from the heat and allow to sit for 10 minutes. Season with salt and pepper and sprinkle with the spring onions to serve.