I’ve made Mapo Eggplant/Tofu in the past but always by using the prepackaged sauce packet. If it's too loose, let the moisture evaporate. This post may contain affiliate links. Hi Nancy! Remove the eggplant and set aside. To make the slurry mixture, combine potato starch/cornstarch and water in a measuring cup. Soak them in water for 5 minutes to remove astringency. Hi Mariko! Sprinkle potato starch/cornstarch and coat well. When the wok starts to smoke slightly, toss in the eggplant. Wedges should be an equal size for even cooking. We've also substituted eggplant for tofu for a unique twist! Mix in sugar and soy sauce. A REAL WINNER that we will repeat often!!!! All you need to do is to stir fry the ingredients and pour in the sauce. We are so glad to hear you and your family enjoyed this dish. Made this for dinner tonight and it was so yummy! For information about our privacy practices, please visit our website. I know the combination is a bit unexpected but I promise you this dish is mouth-watering delicious. Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce. If the heat is too strong, lower it a bit. Add tofu and delicately break it up while mixing it in. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Place the eggplant in pan on medium heat with oil. A great mapo eggplant uses fresh ginger, garlic, and green onions as the aromatics that give it plenty of fragrance and flavor. If the heat is too strong it will burn, so watch as it cooks. The best part about this Mapo Eggplant recipe besides the amazing taste? Add the slurry sauce and garnish with green onions. It lends plenty of umami and depth to the sauce. You will need to remix the mixture again right before pouring. Cut them in halves widthwise and then cut into wedges. Dried ginger and garlic won’t live up to the fresh ones. Please feel free to adjust the spiciness for your liking next time.. You can skip one of them if you don’t have them all, and simply increase the amount of the aromatics you do have. Without skin, the eggplant will lose its shape and gets mushy. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. This post is sponsored by the National Pork Board. It was simply delicious! It wasn’t until I became an adult and cooking my own food that I started to discover a newfound love for the vegetable. Your email address will not be published. Stir... Heat cooking oil in a wok over medium-high heat. Use of this website is subject to mandatory arbitration and other terms and conditions, select. We are so happy to hear it turned out great for you and enjoy the dish!, I made this recipe for a reluctant family and they loved it! Cut the bell pepper into relatively small bite-size pieces. Thank you for your kind feedback! Here, the eggplants are cooked until tender and so full of flavors from the sauce. Cut the ginger into thin slices, then julienne, and finally mince them. I'm Nami, a Japanese home cook based in San Francisco. Living outside of Japan, you can definitely use Chinese long eggplants or globe eggplants. The Japanese version tends to be less spicy yet just as flavorful. Recipe by Namiko Chen of Just One Cookbook. 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. https://www.justonecookbook.com/search/?q=shiso We hope this helps!☺️. My version uses pan fried slices of eggplants, which are added to stir-fried … What You’ll Need to Make Mapo Eggplant 1. In a large frying pan, heat ⅓ cup oil on the medium-high heat (or the medium on a professional stove). As an Amazon Associate I earn from qualifying purchases. Without these aromatics, your dishes will be lackluster. Japanese-style mapo tofu made without any meat! Then add the pork and increase the heat to medium-high (medium on the professional stove). In contrast to the Chinese variations, which go by Fish Fragrant Eggplant (魚香茄子) or Chinese Eggplant with Garlic Sauce, Japanese Mapo Eggplant is milder on the spice level, and yet it captures the savory essence with our own unique touches. {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. The overall taste was a little mild for some family members, but we sorted that out with an extra dollop of Doubanjiang when we served it for those that wanted it, but the rest of the family were very happy with the spice level. Please do not use my images without my permission. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. Back then, most people did not own common Chinese condiments so the sauces were truly magical. If the sauce is too thick, you can drizzle a small amount of water to loosen up. Living outside of Japan,... 2. Stir into the pan. This looks incredible! Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes. Coat the eggplant with the sauce and slowly drizzle the slurry mixture. 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. A little spicy but also so good! 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. It might seem tricky with all the steps, but it’s really simple. Fry the ground meat in a pan with oil on medium heat. There are endless uses for miso in Japanese cooking. Mince the ginger (or use a garlic press to mince the garlic). Japanese-style mapo tofu made without any meat! Instructions Prepare the sauce by combining soy sauce, chili black bean paste, oyster sauce, brown sugar, cornstarch and water. This is not your typical mapo tofu recipe. This is not your typical mapo tofu recipe. I saw this in on Instagram this morning and knew that I had to try it out and my family are very happy that I did. We are so happy to hear you and your family enjoyed this dish! Love eggplant, but I wish there was a way of printing your recipes. Thank you very much for trying this recipe and for your kind feedback! For this recipe, I would just skip it if you can’t find one and add a bit more Doubanjiang. Trim off the stem end of the eggplant. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Cut eggplants, coat them with potato/cornstarch, and then pan-fry. I can’t wait to make this, my mouth is already watering!

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