Original: English

Braised Eggplant

This exquisite spicy braised eggplant becomes unbelievably tender with a simple peeling and microwaving step. Inspired by Chinese restaurant dishes, this recipe is so addictive it'll keep you going back for more rice. Perfect for your daily menu with simple ingredients and seasonings.

Steps

Trim the ends of 3 eggplants (approx. 300g) and peel the tough base part.
🕒 00:39
Place the eggplant on a sheet of plastic wrap and peel the skin using a peeler. [This is the key!] Peeling the skin makes the entire eggplant melt-in-your-mouth tender, creating a unique texture.
🕒 01:39
Wrap each peeled eggplant individually with plastic wrap.
🕒 02:42
Microwave the plastic-wrapped eggplants for 5 minutes at 600W. [This is the key!] Microwaving shortens the braising time and enhances the tender texture.
🕒 02:57
Thinly slice 1 clove of garlic (approx. 8g), then cut into strips, and finally mince finely.
🕒 03:13
Keep the minced garlic wrapped in plastic wrap.
🕒 04:01
In a bowl, combine 1 tsp Reduced Sodium Chicken Bouillon Powder, 1/2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), and 300ml Water, and mix well.
🕒 04:26
In a separate container, combine 1 tbsp Potato Starch and 2 tbsp Water, and whisk until smooth to create a slurry. [This is the key!] Using twice the amount of water to starch (1:2 ratio) makes it less likely to clump.
🕒 05:01
Unwrap the microwaved eggplant, hold it with tongs, and cut into large bite-sized pieces (about 6 pieces per eggplant). [This is the key!] Cutting the eggplant too small can cause it to fall apart when thickening. Keep them in larger bite-sized pieces. Pre-microwaving allows the flavors to meld easily with just a short simmer.
🕒 05:34
Heat a frying pan over medium heat and lightly oil it.
🕒 07:29
Add 100g of ground pork to the heated pan and stir-fry until browned. [This is the key!] Browning the pork well enhances its flavor and removes any gaminess.
🕒 07:43
Add the minced garlic and stir-fry briefly until fragrant, being careful not to burn it.
🕒 08:42
Pour all of the prepared seasoning mixture into the pan with the stir-fried ground pork and garlic, and add the cut eggplant.
🕒 09:29
Add sliced chili peppers to taste, stir gently to spread everything out, and arrange the eggplant so the cut sides face down.
🕒 10:12
Once boiling, cover with a lid, reduce heat to low, and simmer for 10 minutes. [This is the key!] Simmering on low heat makes the eggplant incredibly tender, allows the broth's flavor to meld with the eggplant, and infuses the eggplant with the broth's essence.
🕒 10:54
After simmering for 10 minutes, turn off the heat, remove the lid, and mix everything well. [This is the key!] If the liquid has reduced too much, add a little water. If there's too much, simmer briefly to reduce.
🕒 11:15
Whisk the prepared potato starch slurry again, turn off the heat, and add it to the pan in 3-4 portions while stirring continuously. [This is the key!] Adding it gradually while the heat is off prevents clumping and ensures even thickening.
🕒 11:54
Once the potato starch is evenly mixed, turn the heat back to low and bring to a boil to stabilize the thickening. Cook for 1-2 minutes while stirring.
🕒 13:33
Taste and adjust seasoning with 1 tsp Soy Sauce if needed.
🕒 14:11
For the finishing touch, add chili oil or sesame oil to taste, and serve hot.
🕒 14:25
(Optional) Finely chop and add long green onion after plating for a refreshing crunchy texture.
🕒 15:02