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Mabo Nasu - Recipe

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Cut eggplants into quarters. Make diagonal cuts on the skin of eggplants. Heat 4 tbsp. of vegetable oil in a wok. Fry eggplants in the wok for a few minutes. Remove eggplants from the wok. Put 2 tbsp of vegetable oil in the wok and heat. Add minced ginger and garlic in the wok and sauté. Add tobanjan and stir well. Put ground pork in the wok and sauté well. Pour chicken soup stock over the meat. Add soy sauce, sugar, mirin, and sake in the wok. Bring it to boil. Mix katakuriko and 2 tbsp of water in a small bowl and pour over the boiling soup. Stir quickly and stop the heat.

makes 4 serving

-6 Japanese eggplants
-1/2 pound ground Pork
-1 tablespoon minced garlic
-1 tablespoon minced fresh ginger
-2 teaspoons tobanjan (Chinese hot bean paste)
-1/2 cup chicken soup stock
-2 tablespoons Sugar
-1 tablespoon Sake
-2 tablespoons Soy Sauce
-1/2 tablespoon mirin (sweet Japanese cooking wine)
-1 tablespoon Katakuriko/corn starch
-6 tablespoons vegetable oil