Chicken with Miso Mustard Eggplant by Chef Jeremy Shigekane of Chef Mavro Restaurant
Mavro’s restaurant opened in 1998 and has become a household name in Hawaii. Chef Jeremy Shigekane has been the executive chef for the last 3 years and recently became the restaurants new owner. As owner, Chef Jeremy has kept the vibe of Mavro?s as one of those places that are a must go when celebrating a special occasion. Chef Jeremy joined us in our Cooking Hawaiian Style kitchen to share his recipe for Chicken with Miso Mustard Eggplant.
1/2c rice vinegar?
8 egg yolks?
1/2c miso red or yellow
1/2c Colemans dry powdered mustard
4ea chicken breast skin on, 5-6oz
4ea small Japanese eggplant, cut in half lengthwise
2 oz canola oil
Set a shallow pot of water to fit the bowl for a double boiler on med low heat.?
Mix the miso, mustard, and 1/2 of the vinegar in a bowl. Stir to hydrate the mustard and set aside.? Add sugar, egg yolks, remaining vinegar in another bowl and?whisk over double boiler on low heat?until eggs are cooked.?
Add remaining ingredients, stir and its ready to use.?
To cook chicken?
Set oven to 300 degrees.?
Bake chicken breast in oven on a baking rack for about 10-15 min until internal temperature is 165 degrees. Let rest for 5 minutes.?
Heat a pan on med high heat, sear chicken in a pan until browned then serve with eggplant.
Heat oven to high broil.
Heat a saute pan on med heat. When hot, add eggplant cut side down until lightly colored.?
Turn over and turn down the heat to med low and cook until just tender about 2-3 minutes.?
Remove from the pan and cut side up, spread miso mustard to cover eggplant and broil on top rack for 1-2 minutes until brown.?
Optional – you can also torch the miso mustard until brown like a brulee.