Miso and Tomato Chicken Stew (สตูว์ไก่มะเขือเทศมิโสะ)

1.Season the chicken with salt and black pepper, then coat lightly with the flour.

2.Heat 1½ tablespoons of the rice bran oil in a large pot over medium-high heat. Sear the chicken until browned on all sides. Remove and set aside.

3.Using the remaining oil in the pot, sear the eggplant until lightly browned. Remove and set aside.

4.Add the remaining 1½ tablespoons of rice bran oil. Sauté the onion, carrot, celery, and bell pepper for about 3 minutes, until slightly softened.

5.Add the sake and garlic, cooking for about 2 minutes while scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, then add the crushed tomatoes and water. Bring to a boil, cover, reduce to low heat, and simmer for 20 minutes.

6.Ladle a small amount of the hot cooking liquid into a bowl and whisk in the miso until smooth. Stir the mixture back into the pot, then add the potatoes and the reserved eggplant.

7.Cover the surface of the stew with a cartouche (a parchment paper lid) and continue simmering over low heat for about 15 minutes, or until the potatoes are tender.

8.Taste and adjust the seasoning with soy sauce, depending on the saltiness of the miso. Serve hot, garnished with sliced Japanese spring onion.