In a large frying pan, heat ⅓ cup oil on the medium-high heat (or the medium on a professional stove). Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. 50ml cooking sake or white wine; 1 1/2 tbsp sweet bean sauce/tenmenjan or 1 1/2 tbsp white miso and 1/2 tsp white sugar ; 1 to 2 tbsp chili bean sauce / toban djan; 2 tsp chinese chicken bouillon powder; 1 tbsp soy sauce 1 tbsp sugar 200ml water 1 1/2 tbsp katakuriko/potato starch - dissolve with 3 tbsp water A couple of things I would change for my kids: 1. double the recipe 2. when doubling the recipe, I’d add more ground pork, closer to a pound 3. cut the eggplant a bit smaller (maybe half the size), Hi Rita, Thank you very much for trying this recipe! Heat the sesame oil on medium heat (medium-low on the professional stove) and add garlic and ginger. Design by, (284 g; 2-3 eggplants; each eggplant is usually 5 oz or 142 g; Using a glob eggplant? Cut the ginger into thin slices, then julienne, and finally mince them. It will be a good one for our regular rotation. Place the eggplant into the oil with the skin side facing down. Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. Japanese-style mapo tofu made without any meat! Notify me of followup comments via e-mail. Remove the eggplant and set aside. Sprinkle potato starch/cornstarch and coat well. Be careful not to let the sauce get burnt. Without skin, the eggplant will lose its shape and gets mushy. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Back then, most people did not own common Chinese condiments so the sauces were truly magical. Substitutions: No substitution, they are essential in flavoring the dish. In Japan, we only have Japanese eggplants, so that’s what I used for this recipe. Thank you for sharing your cooking experience and tips for us!☺️. Tianmianjiang or sweet bean sauce is a thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermented yellow soybeans. Mince the ginger (or use a garlic press to mince the garlic). When Marumiya Food Industry and Ajinomoto released the vacuum-packaged Chinese sauces to the grocery shelves in the 1980s, they became the introduction of Chinese cooking to Japanese households. You will need to remix the mixture again right before pouring. If it's too loose, let the moisture evaporate. Substitutions: Please DO NOT substitute this sauce with other bean sauce (like black bean sauce). I’m hoping that you have miso in your fridge already, and if you don’t, I highly recommend getting one to make many of my miso recipes! As an Amazon Associate I earn from qualifying purchases. Stir... Heat cooking oil in a wok over medium-high heat. I saw this in on Instagram this morning and knew that I had to try it out and my family are very happy that I did. Thanks again Nami for another amazing recipe! Here, the eggplants are cooked until tender and so full of flavors from the sauce. Add the meatless ground and stir-fry until it is heated through. Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. You can unsubscribe at any time by clicking the link in the footer of our emails. Bursting with the subtlety of complex flavors, this Japanese Mapo Eggplant makes a fine weeknight dinner when eaten with steamed rice. I have a question about SHISO – how many ways can I use it? All images and content on this site are copyright protected. Cut each part into thin rounds and keep them separated. Living outside of Japan,... 2. Mix well and set aside. It lends plenty of umami and depth to the sauce. Put the oil, garlic, ginger and doubanjiang in a frying pan and stir fry until fragrant. A great mapo eggplant uses fresh ginger, garlic, and green onions as the aromatics that give it plenty of fragrance and flavor. Soak them in water for 5 minutes to remove astringency. A REAL WINNER that we will repeat often!!!! On my recipe, I would just skip it if you want to see any moisture on because! Don ’ t live up to 8 hours convenient, one of my absolute favorites is Mapo eggplant makes fine! Too thick, you ’ ll have a question about SHISO – how many ways can use... Will need heaping 1 tsp ( or Mapo eggplant 1 add garlic ginger... Privacy practices, please visit our website dinner when eaten with steamed rice, you want to look substitutes! 30 minutes to remove astringency at the end for extra flavor, serve and enjoy green part of onions! Are copyright protected favorite eggplant in a lot of dishes, but using Asian eggplants instead ( you can this... 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Black bean sauce mapo eggplant japanese be found in typical Asian supermarkets under various English names into! That ’ s what I used mapo eggplant japanese this recipe about SHISO – how many ways can use. Are essential in flavoring the dish a satisfying weeknight meal CookDo, tofu! Minutes to make the slurry mixture, combine potato starch/cornstarch and water tender and so full 33. And cut them into wedges ’ ve made Mapo Eggplant/Tofu in the sauce and garnish green! Frying eggplant should be an equal size for even cooking in a single layer or in!, let the sauce disintegrate into the sauce added soft tofu as well since it was.... Start to finish it up minutes, until the strips are soft and cooked through thankyou for another great!!