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Japanese Bolognese with Aubergine and Courgette

Ingredients for 4 portions

Per portion: 947 kJ / 226 kcal

  • 10 g potato flour 
  • 30 ml water 
  • Vegetable oil
  • 300 g minced chicken (or minced pork/beef)
  • 40 ml sake (or white wine)
  • 250 ml chicken stock
  • 5 tbsp. Kikkoman naturally brewed soy sauce
  • 40 g sugar
  • 250 g aubergine
  • 250 g courgettes


Preparation time: 30 mins

Mix together the potato flour and water well to make the thickener for the Bolognese sauce. Heat up the oil in a pan and fry the minced meat until it separates. Add the sake and bring to the boil. Then add the chicken stock, naturally brewed soy sauce and sugar and simmer briefly. Skim off the froth and fat. Bind the sauce with the potato flour and water mixture.

Quarter the aubergine lengthways and cut into approx. 2 cm thick slices. Halve the courgette lengthways and cut into approx. 1 cm thick slices. Heat up a generous amount of oil in a pan and sauté the aubergine and courgette. Place the vegetables on a plate and pour the Bolognese sauce over them. Garnish with finely chopped chives.