RECIPE: Mabo (or Mapo) Eggplant
Mabo Dofu is the Japanese take on the traditional Mapo Tofu Chinese dish from Sichuan province. Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. The Japanese version tends to be less spicy yet just as flavorful. We've also substituted eggplant for tofu for a unique twist!
Servings: 2 servings
- 4 small eggplants (360g) (cut into bite-sized pieces)
- Oil for frying
- 150-200g ground pork or chicken
- 100g shimeji mushrooms
- 1/2 tsp doubanjiang (fermented bean paste)
- 2 tbsp sake
- 2/3 cup water
- 1/2 tbsp sugar
- 2 tbsp soy sauce*
- 1 tbsp potato starch
- 2 tbsp water
- 1 tsp sesame oil
- Place the eggplant in pan on medium heat with oil. Cover and cook. Turn the heat to low when the eggplant browns and cook for another 2 mins. Remove the eggplant and set aside.
- Fry the ground meat in a pan with oil on medium heat. Add the mushrooms when the meat is almost fully cooked and cook for another 2 mins.
- Add the doubanjiang, sake, and 2/3 cup of water and boil.
- Mix in sugar and soy sauce. Cover and simmer for 3 mins.
- Add the cooked eggplant and simmer for 1-2 mins.
- In a small bowl, mix the potato starch and water. Stir into the pan.
- Add sesame oil at the end for extra flavor, serve and enjoy!
*Available in our Creative Beginnings: Redefining “Wa” Care Package