Buy our best-selling e-cookbook for 33 more easy and simple recipes! Fresh ginger, garlic, and green onions are the holy grails of Asian cooking. Add tofu and delicately break it up while mixing it in. Please read my disclosure policy for details. You can store in an airtight container and keep it in the refrigerator for up to 3 days and in the freezer for up to 3-4 weeks. In Japan, we only have Japanese eggplants, so that’s what I used for this recipe. Since the Japanese do not eat overly spicy food, the company included miso in the Mapo seasonings and reduce the spice to create a familiar taste that suits the Japanese palate. Trim off the stem end of the eggplant. Served over hot steamed rice, you’ll have a satisfying weeknight meal! Hope you and your family have all been doing well during this time. I made it with ground Turkey as I could not find ground pork at any of our local stores. Its great to see the ingredients from scratch. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. I have to admit that I messed up on the steps but it still came out great in my opinion lol. Eggplants. Substitutions: Some of you may ask if you can substitute with Doenjang (Korean soybean paste), but I don’t think it’s suitable. Mix well and set aside. Add the meatless ground and stir-fry until it is heated through. You can unsubscribe at any time by clicking the link in the footer of our emails. I can’t get enough of the buttery tender eggplant and the deeply flavored sauce. Thank you for your kind feedback! We are glad to hear you enjoyed it! The fried eggplant wedges replace the tofu cubes, giving a richer flavour to the dish and a completely different texture to that of Mābōdōfu.The beautiful deep purple of the eggplant skin stimulates your appetite. Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce. Hi Celeste, Thank you very much for your kind feedback! Cut the green onions where they separate white and green parts. {Vegan-Adaptable} One of my favorite dishes is mapo tofu, but I absolutely love making that same mapo sauce to go with eggplant for mapo eggplant. Allow the eggplant … When you order Mapo Tofu or Mapo Eggplant in Japan, you probably don’t think it’s spicy at all! Cover and simmer for 3 mins. Without these aromatics, your dishes will be lackluster. ©2020 Just One Cookbook, All Rights Reserved. Required fields are marked *. It might be easier to look for the Chinese name written as 甜麵醬. Ground Pork. Place the eggplant in pan on medium heat with oil. Substitutions: Please DO NOT substitute this sauce with other bean sauce (like black bean sauce). Be careful not to let the sauce get burnt. Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce. Cut each part into thin rounds and keep them separated. I’ve made Mapo Eggplant/Tofu in the past but always by using the prepackaged sauce packet. Recipe by Namiko Chen of Just One Cookbook. Love eggplant, but I wish there was a way of printing your recipes. A REAL WINNER that we will repeat often!!!! All images and content on this site are copyright protected. See the instruction. A little spicy but also so good! Serve over steamed rice in a bowl or on a plate by itself. Thank you for all the wonderful recipes… like traveling to Japan…Almost. Wedges should be an equal size for even cooking. In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Miso is the one ingredient that defines the Japanese-style Mapo Eggplant and Mapo Tofu. In a small bowl, mix the potato starch and water. Bursting with the subtlety of complex flavors, this Japanese Mapo Eggplant makes a fine weeknight dinner when eaten with steamed rice. Bring it to simmer and check the consistency of the sauce. In Japan, we only have Japanese eggplants, so that’s what I used for this recipe. Doubanjiang (spicy chili bean sauce/broad bean paste), Tonteki トンテキ – ‘Midnight Diner: Tokyo Stories’, Tonjiru (Pork and Vegetable Miso Soup) 豚汁, https://www.justonecookbook.com/search/?q=shiso. Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Then add the vegetable broth, mirin, … (near ingredients list) As for Shiso, if you use the “SEARCH + PRESS ENTER” box and enter Shiso, you can see the list of the recipes that use shiso. Your email address will not be published. To make the slurry mixture, combine potato starch/cornstarch and water in a measuring cup. CREATIVE BEGINNINGS: Redefining "Wa" (Japanese Cooking Essentials), Kanagawa Nourishing Essentials Care Package: Seaside Gateway to Japan, Pickled Plum Care Package [Limited Edition], JAPANESE SNACKS AND SWEETS: “Raku” (Delivery within Japan only), Kanagawa Nourishing Essentials Care Package: Seaside Gateway to Japan [Limited Availability] (Delivery within Japan only), Pickled Plum Care Package [Limited Edition] (Delivery within Japan only), Creative Beginnings: Redefining “Wa” Care Package, 4 small eggplants (360g) (cut into bite-sized pieces), 1/2 tsp doubanjiang (fermented bean paste). You will need heaping 1 tsp (or up to you). Remove the eggplant and set aside. This will be added to the regular rotation – thankyou for another great recipe! Tianmianjiang or sweet bean sauce is a thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermented yellow soybeans. Add the eggplant in a single layer or fry in batches if the eggplant overlaps.

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