A popular eggplant dish from culinary researcher Kox Kentei, this authentic Mapo Eggplant recipe is a must-try. By coating the eggplant in potato starch and searing it, you achieve a wonderfully tender and juicy texture that makes it the perfect accompaniment to rice. Learn the pro tips for a fail-proof dish and enjoy authentic Chinese flavors at home. The enticing red sauce and succulent eggplant are a perfect match.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3-4 pcs
- Potato Starch 2 tbsp
- Leek 10cm
- Ground Pork 150g
Seasonings
- Vegetable Oil 3-4 tbsp
- Water 150ml
- Soy Sauce 2 tsp
- Sesame Oil 2 tsp
- [A] Grated Ginger 1 clove
- [A] Grated Garlic 1 clove
- [A] Sugar 1 tsp
- [A] Miso 2 tsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Doubanjiang (Chili Bean Paste) 1/2 tsp (optional)
- Pepper (to taste)
- Sichuan Pepper (to taste)
Steps
- Cut off the ends of the eggplants and chop them into bite-sized, irregular pieces.
- Coat the cut eggplant pieces evenly with Potato Starch 2 tbsp. 【Pro Tip!】 Coating the eggplant in potato starch before cooking makes it juicy and adds a fragrant crispiness.
- Finely chop the leek.
- Heat Vegetable Oil 3-4 tbsp in a frying pan. Arrange the eggplant pieces cut-side down and pan-fry over medium heat until well-browned. 【Pro Tip!】 Searing from the skin side helps achieve a beautiful color.
- Flip the eggplant and sear until it develops a delicious golden-brown color. Do not add more oil as the eggplant will release moisture.
- Turn off the heat and transfer the seared eggplant to a plate lined with paper towels.
- In a bowl, combine Grated Ginger 1 clove, Grated Garlic 1 clove, Sugar 1 tsp, Miso 2 tsp, Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 2 tsp, and Doubanjiang (Chili Bean Paste) 1/2 tsp (optional). Mix well to create the sauce. 【Pro Tip!】 For a richer flavor, you can add oyster sauce. Doubanjiang adds both flavor and spiciness.
- Wipe the same frying pan clean, add Ground Pork 150g without oil, and stir-fry, breaking up the lumps, until browned and fragrant. 【Pro Tip!】 Stir-frying the pork until the oil turns clear removes any porky smell and enhances its fragrance and umami.
- Add the prepared sauce to the stir-fried ground pork. Stir quickly to combine, creating a meat sauce mixture, as it may splatter.
- Add Water 150ml and bring to a boil, scraping up any flavorful bits stuck to the sides of the pan.
- Once boiling, add the seared eggplant and the finely chopped leek.
- Add Soy Sauce 2 tsp and Sesame Oil 2 tsp, mix everything together, and simmer until the eggplant absorbs the flavors. 【Pro Tip!】 The potato starch on the eggplant will naturally thicken the sauce. If it's too watery, you can adjust with a cornstarch slurry.
- Plate the dish and sprinkle with pepper and Sichuan pepper, if desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。