“J-Simple Recipes” is the abbreviation for “Japanese Simple Recipes.”
We explain Japanese recipes you can easily cook, as well as typical meals, foodstuffs and table manners.

J-Simple Recipes title
home > japanese/int'l. recipes > vegetable recipes > japanese-style mapo eggplants

japanese-style mapo eggplants

  • Serves: 4
  • Calories: 256 kcal
  • Total Time: 20 m
    • Prep: 10 m
    • Cook: 10 m
  • Japanese: Wafū-Mābo-nasu
Japanese-Style Mapo Eggplants
Ingredients

ingredients:

  • 18 ounces eggplants
  • 7 ounces ground pork or beef
  • 1 ounce long green onion or leek
  • 2 cayenne peppers
  • 2 tablespoons soy sauce
  • 1 tablespoon red miso
  • 1 1/4 cups chicken stock
  • 2 cups salad oil for deep frying or 3 cups water
  • 1 tablespoon salad oil
  • 2 teaspoons potato starch (katakuriko)
  • 1/3 cup water
  • 1 tablespoon sesame oil (optional)
Step 1

step 1:

Cut off the stalks of the eggplants. Cut each eggplants lengthwise in half. Cut each half across into 2 in. pieces. Then slice lengthwise into 1/2 in. wide julienne strips.

Step 2

step 2:

Chop the green onion (or leek). Cut off the stalks of the red peppers, remove the seeds, and chop them into thin pieces.

Step 3

step 3:

The eggplants can be cooked by deep frying or by boiling. To deep-fry, heat the 2 cups oil to 340 °F in a frying pan (or wok) and add the eggplants. Deep-fry for a couple of minutes. Remove and drain the eggplants in a colander. To boil, bring the water to a boil and add the eggplants. Boil for 3 minutes. Remove and drain the eggplants in a colander.

Step 4

step 4:

Heat the 1 Tbsp. of salad oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.

Step 5

step 5:

Add the chopped cayenne pepper and leek. Sear for about 2 minutes.

Step 6

step 6:

Pour the chicken stock into the pan (or wok) and bring to a boil. Add the soy sauce and stir. Put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup.

Step 7

step 7:

Add the eggplants and boil for 2 minutes.

Step 8

step 8:

Dissolve the potato starch in the 1/3 cup of water. Add the dissolved potato starch to the pan (or wok).

Step 9

step 9:

Stir a few times until it becomes creamy. If you like, add the sesame oil. Boil for 1 minute. Remove from heat.

Wafū-Mābo-nasu

comment:

This Japanese-style recipe which uses eggplant and red miso is based on the popular Chinese Mapo Dofu recipe. The dish can be prepared either by deep-frying or boiling the eggplant. It's delicious either way. Deep-frying gives it a more crispy texture. Boiling gives it a simpler taste and is lower in calories.

line

Int'l. recipes with a Japanese twist