Chicken and panko-stuffed aubergine and courgette with mushroom sauce

Total time 40 mins
10 mins preparation time
30 mins cooking time

Ingredients

4 portion(s)
1 
spring onion
80 g
tofu
200 g
minced chicken or turkey
1 
egg white
freshly ground pepper
1 
aubergine (or large courgette)
4 ½ tbsp
potato starch (or cornflour)
200 g
shiitake mushrooms (or regular mushrooms)
1 tbsp
butter
2 tbsp
vegetable oil
Nutritional facts (per portion): 1324 kJ  /  315 kcal
12.9 g Fat
18.5 g Protein
28.6 g Carbohydrates

Preparation

Step 1

To make the filling, wash, trim and finely dice the spring onions. Drain and dice or crush the tofu. Mix together the minced chicken, egg white, spring onions, tofu and 3 tbsp. Kikkoman Panko  and season with 1 tbsp. Kikkoman Teriyaki BBQ-Sauce Honey and a little pepper. If the filling is too wet, add some more panko breadcrumbs.

Step 2

Wash and top and tail the aubergine (or courgette) and cut into slices approx. 3 mm thick. Coat one side of each slice in potato starch, then spoon a little filling onto the same side. Take two slices and sandwich them together, ensuring that the sides with the filling are facing inwards. Press the edges together carefully. Do the same with the other slices.

Step 3

Trim the mushrooms, cut into pieces if necessary, fry in melted butter and season with sweet soy sauce (or Kikkoman Soy Sauce and sugar) and pepper. 

Step 4

Fry the vegetable ‘sandwiches’ on both sides in hot oil, remove from the pan and keep warm. Pour the remaining Kikkoman Teriyaki BBQ-Sauce Honey into the pan and heat through. Glaze the ‘sandwiches’ in the sauce and arrange on plates. Garnish with the mushrooms (and spring onion rings if you like) and serve.

Tip:

Courgette slices are easier to stuff if you lightly fry or blanch them first. Garnish the stuffed vegetable slices with toasted panko breadcrumbs to taste.

Recipe-ID: 842

Recipe as PDF

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To make the filling, wash, trim and finely dice the spring onions. Drain and dice or crush the tofu. Mix together the minced chicken, egg white, spring onions, tofu and 3 tbsp. Kikkoman Panko  and season with 1 tbsp. Kikkoman Teriyaki BBQ-Sauce Honey and a little pepper. If the filling is too wet, add some more panko breadcrumbs.

Wash and top and tail the aubergine (or courgette) and cut into slices approx. 3 mm thick. Coat one side of each slice in potato starch, then spoon a little filling onto the same side. Take two slices and sandwich them together, ensuring that the sides with the filling are facing inwards. Press the edges together carefully. Do the same with the other slices.

Trim the mushrooms, cut into pieces if necessary, fry in melted butter and season with sweet soy sauce (or Kikkoman Soy Sauce and sugar) and pepper. 

Fry the vegetable ‘sandwiches’ on both sides in hot oil, remove from the pan and keep warm. Pour the remaining Kikkoman Teriyaki BBQ-Sauce Honey into the pan and heat through. Glaze the ‘sandwiches’ in the sauce and arrange on plates. Garnish with the mushrooms (and spring onion rings if you like) and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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