Mabo Nasu ( Mapo Eggplant )

Mabo Nasu ( Mapo Eggplant )

Yuka

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!

5 from 1 vote

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Cook Time 15

Total Time 15

Course Main Course

Cuisine Chinese

Servings people

Calories 225.03 kcal

Ingredients

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 potato starch or Katakuriko or potato starch. HERE to buy
1/2 teaspoon minced garlic HERE to buy
1 teaspoon Sesame oil HERE to buy

Instructions

Preparation

Sauce - Add miso, mirin, sugar, soy sauce, and doubanjiang into a bowl and mix well.

Let's cook!

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.