Mabo Nasu (Mapo Eggplant) is a Chinese influenced food that is very popular in Japan! It is easy to make and so delicious. We eat with a bowl of rice and you’ll definitely fall in love with it as a new favorite dish!
This is a great dinner dish for your table! It has some sweet and spiciness, so this is great for adults and kids. Once you have all the ingredients, this is pretty easy and cheap to make!
What is Japanese Mabo Nasu (Mapo Eggplant)?
Mapo Eggplant is called Mabo Nasu (麻婆茄子) in Japan. It is made with fried eggplant and ground pork with a sweet, savory, and a little bit spicy sauce. The original Chinese dish that inspired Mabo Nasu is referred to as Fish Fragrant Eggplant (魚香茄子). The Japanese version is much milder and easier to eat.
In Japan this dish is especially popular in summer but it is so tasty in any season!
Ingredients for Mabo Nasu
Here are the Nikujaga ingredients!
- ground pork
Besides those three ingredients, you can buy the rest almost anywhere.
Similar Recipes to Mabo Nasu on Oishi Book
- Tantanmen (担々麺)
- Shumai (シューマイ : Steamed Pork Dumplings)
- Mabo Dofu Recipe ( 麻婆豆腐 – Japanese Mapo Tofu)
- Chinjao Rosu (チンジャオロース : Beef and Green Pepper Stir-Fry)
Mabo Nasu ( Mapo Eggplant )
- 1/2 Eggplant about 200-250g.
- 250 g Ground pork
- 2 Tablespoon Miso HERE to buy
- 2 Tablespoon Mirin HERE to buy
- 1 Tablespoon Sugar
- 1 Tablespoon soy sauce HERE to buy
- 1/2 teaspoon doubanjiang HERE to buy. *If you prefer spicier, add 1 tsp
- 1/2 Tablespoon katakuriko or potato starch. HERE to buy
- 1/2 teaspoon minced garlic HERE to buy
- 1 teaspoon Sesame oil HERE to buy
- Sauce – Add miso, mirin, sugar, soy sauce, and doubanjiang into a bowl and mix well.
- Gather all the ingredients
- Cut eggplant into about 0.6 inch (1.5cm) chunks (or the size you can eat easily).
- Heat a pan on medium. When the pan gets warm add 2 tbsp oil and the cut eggplant. Cook for 3 minutes.
- After 3 minutes, move the eggplant to the side of the pan or to a bowl.
- Put garlic and the ground pork into the pan and cook on medium heat until it is no longer pink.
- Add the eggplant and the sauce into the pan. Stir well, then cover with a lid and cook for 3-4 minutes with low heat.
- In a small bowl, add katakuriko (or potato starch) and 1tbsp water and mix them well until the cornstarch dissolves.
- Open the lid and add the mixed cornstarch into the pan and stir well. Add sesame oil as a finishing touch!
- Let's serve! Mabo Nasu is good with a bowl of rice.