Mapo Eggplant is a Chinese dish, but a Japanese-style version is often eaten as a home cooking. A quick and easy recipe for Mapo eggplant.
- minced pork 300 g
- eggplant 200 g
- spring onion 100 g
- ginger 20 g
- garlic 10 g
- sesame oil 1 tablespoon
- Cut eggplant into 5cm wedges, spring onion into small pieces, and mince ginger and garlic.
- Mix all seasonings together.
- Place the minced meat as a chunk in a frying pan over high-medium heat.
- When the minced meat is browned, add the ginger and garlic and roughly break up the minced meat.
- Move the minced meat to the front half of the pan.
- Put the sesame oil and eggplant in the empty space and fry the eggplant with the sesame oil.
- Place the spring onions on top of the minced meat.
- When the eggplant and minced meat are cooked, mix all together and add the seasoning.
- Heat while stirring well, and when it thickens, it is ready to be served.
Japanese people eat home-cooked food from various countries, arranged in a Japanese style. Mapo eggplant is one of them. It is originally a Chinese dish, but if you ask me if the taste is completely the same as in the Chinese version, I am not sure. This is just a Japanese home-styled dish made from mapo eggplant. When I cook ground meat, I cook it in chunks and cook the surface brown, and don't mix it too much. Browning it well first adds a savory flavor, and not mixing it too much makes the meat feel more juicy. When I look up recipes for Mapo eggplant, I get the impression that they require a lot of work, such as frying the eggplant beforehand or grilling it in oil before and doing other kinds of tricks. However, if you cook everything together right away, you will lose the texture of the eggplant. So, I cooked them on the pan in stages. The eggplant is covered with the flavor of sesame oil, which adds a nice accent to the taste. Doubanjiang and Tianmian sauces may actually be easier to find overseas than good miso. This is because most Asian markets are Chinese owned or specialize in Chinese and/or Thai food. But I still use miso and Sriracha sauce. The main reason is that I want to reduce the variety of seasonings in my refrigerator as much as possible. Also, I don't have a lot of opportunities to use Doubanjiang and Tianmian sauce, although they are delicious, so I don´t feel a need to have them. To thicken the sauce with potato starch, you can mix it with the seasonings and add it all at once without worrying about lumps. If you just leave it there on the pan alone and unattended, it will burn, so be sure to mix it thoroughly after adding the seasonings.
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