This eggplant and minced meat simmered dish is perfect with rice, featuring melt-in-your-mouth eggplant and moist, smooth minced meat. While a classic dish, by stir-frying the minced meat and seasonings first, we lock in the umami for a moist and smooth texture. The gentle sweetness of beet sugar perfectly complements the eggplant and minced meat. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Eggplant 2-3
- Vegetable Oil 2-3 tbsp
- Ground Pork 100g
- Dashi Stock 150ml
- Potato Starch 2/3 tsp
- Grated Ginger 1 clove
- Green Onions to taste
Seasonings
- [A] Soy Sauce 1.5 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Domestic Beet Sugar 1 tbsp
Steps
- Scrape off the stems of the eggplant in a paring motion.
- Cut the eggplant into long, irregular pieces.
- Heat 2-3 tbsp Vegetable Oil in a frying pan.
- Add the eggplant all at once and coat with oil.
- Sear the eggplant with the skin side down.
- Flip the eggplant and grill the other side until golden brown.
- Temporarily remove the cooked eggplant from the frying pan.
- Using the same frying pan, add the 100g Ground Pork, 1.5 tbsp Soy Sauce [A], 2 tbsp Cooking Sake (Rice Wine) [A], and 1 tbsp Domestic Beet Sugar [A].
- Stir-fry the minced meat over high heat, breaking up any clumps. (The Key!) Stir-frying the minced meat and seasonings from the start creates a moist and smooth texture.
- Once the oil becomes clear and translucent, add 150ml Dashi Stock.
- When it comes to a boil, return the rested eggplant to the frying pan.
- Simmer for a while, lightly coating the eggplant with the simmering liquid.
- Turn off the heat, add 2/3 tsp Potato Starch dissolved in 1 tsp water, and mix. (The Key!) Adding the thickened potato starch mixture after turning off the heat helps prevent lumps.
- Reheat and stir until thickened.
- Plate the dish.
- Top with chopped green onions to taste and 1 clove grated ginger as desired.
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