1 2cm piece ginger, finely sliced
1 clove garlic, finely sliced
2 tbsp vegetable oil
2 chicken thighs, sliced
10 shiitake mushrooms, thickly sliced
1 Japanese eggplant, cut into chunks
2 tbsp fermented soy beans (available from Asian grocers)
1 tsp sugar
1-2 tbsp soy sauce
½ tsp sesame oil
1 tbsp mirin
1 tbsp light miso paste
Heat a wok or pan over medium heat. Add the vegetable oil and the sliced ginger and garlic. Cook for 2 minutes before adding the chicken and sealing it until golden brown all over.
Add the mushrooms and the eggplant and toss to coat in the ginger and garlic.
To make the sauce, whisk all ingredients together in a shallow bowl until the miso is dissolved. Pour the sauce into the pan and toss to combine, then add the soy beans and stir briefly before taking off the heat.
Serve with steamed rice.