Slightly spicy and incredibly flavorful, this Mapo Eggplant (Mabo Nasu) is an adaptation of Chinese food that’s very popular in Japan. Served over hot steamed rice, you’ll have a satisfying weeknight meal!

Mapo Eggplant (Mabo Nasu)

INGREDIENTS

• 10 oz Japanese eggplants (284 g; 2-3 eggplants; each eggplant is usually 5 oz or 142 g)
• 2 green onions/scallions
• 1 knob ginger
• 1 clove garlic
• 1 Tbsp potato starch/cornstarch (for coating eggplant)
• ⅓ cup oil (80 ml; for frying eggplant)
• 1 Tbsp sesame oil (roasted) (for stir-frying)
• 3.5 oz ground pork (100 g)

Slurry Mixture

• 1 Tbsp potato/cornstarch
• 2 Tbsp water

Seasonings

• 1 Tbsp sake
• 1 Tbsp Doubanjiang (spicy chili bean sauce/broad bean paste) (You can definitely increase the amount if you like it spicy)
• 1 tsp Tienmienjiang (sweet bean sauce) (Substitute it with 1 tsp Doubanjiang)
• 1 cup chicken stock/broth (240 ml)
• 1 tsp miso
• 1 tsp sugar
• 1 Tbsp soy sauce
• 2 tsp rice vinegar

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Discard the ends of the eggplants. Cut them in halves widthwise and then cut into wedges.
3. Wedges should be an equal size for even cooking. Soak them in water for 5 minutes to remove astringency.
4. Cut the green onions where they separate white and green parts. Cut each part into thin rounds and keep them separated.
5. Cut the ginger into thin slices, then julienne, and finally mince them. You will need heaping 1 tsp (or up to you).
6. Mince the ginger (or use a garlic press to mince the garlic).
7. Transfer the eggplant to a tray/plate, and pat dry with a paper towel. Sprinkle potato starch/cornstarch and coat well. You don't want to see any moisture on eggplant because it will splash in the oil.
8. To make the slurry mixture, combine potato starch/cornstarch and water in a measuring cup. Mix well and set aside. You will need to remix the mixture again right before pouring.
9. In a large frying pan, heat ⅓ cup oil on the medium-high heat (or the medium on a professional stove). Add the eggplant in a single layer or fry in batches if the eggplant overlaps.
10. Pan-fry the eggplant until golden brown and transfer to a plate.
11. The oil used for frying eggplant should be all absorbed by the eggplant. Heat the sesame oil on medium heat (medium-low on the professional stove) and add garlic and ginger.
12. Stir fry until they are fragrant. Then add the pork and increase the heat to medium-high (medium on the professional stove).
13. When the pork is 80% cooked, add sake and stir.
14. Add the white part of green onions, Doubanjiang, and Tienmienjiang and stir well to combine. Be careful not to let the sauce get burnt. If the heat is too strong, lower it a bit.
15. Add the chicken broth.
16. Add miso, sugar, and soy sauce.
17. Bring it to simmer and add the eggplant.
18. Coat the eggplant with the sauce and slowly drizzle the slurry mixture.
19. Bring it to simmer and check the consistency of the sauce. If it's too loose, let the moisture evaporate. If the sauce is too thick, you can drizzle a small amount of water to loosen up. When the consistency is good, drizzle rice vinegar over the sauce to finish it up.
20. Add the green part of green onions right before serving. Serve over steamed rice in a bowl or on a plate by itself. Enjoy!

To Store

1. 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.

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