Mapo Eggplant with Okara

14 ingredients
11 steps

Ingredients

  • 1 piece Ginger
  • 1 clove Garlic
  • 1/2 Japanese leek
  • 2 Eggplant - small Japanese type
  • 1 tbsp Oil
  • 1 dash Red chili pepper (optional)
  • 50 grams Fresh okara
  • 150 ml Water
  • 1 tsp Dashi stock granules
  • 1 rounded tablespoon Soy sauce
  • 1/2 tsp Doubanjiang
  • 1 dash Salt
  • 1/2 tsp * Katakuriko
  • 1 * Water

Directions

  1. 1
    Finely chop the ginger, garlic, and Japanese leek.
  2. 2
    Cut the eggplants randomly into small pieces.
  3. 3
    Soak in salted water to remove the bitterness.
  4. 4
    Heat oil in a skillet and saute the ginger and garlic over low heat until fragrant.
  5. 5
    Add the Japanese leek and the red chili pepper.
  6. 6
    Add the eggplant and okara and stir-fry well.
  7. 7
    Once the eggplant is cooked through and the okara is browned, pour in the water and dashi soup stock.
  8. 8
    Add the soy sauce and doubanjiang, and season with salt.
  9. 9
    Combine the * ingredients to make a katakuriko slurry.
  10. 10
    Add it to the skillet.
  11. 11
    Once it has thickened, it is done.

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