Japanese cuisine · Vegetable Dishes

Mabo Nasu

Eggplant in a spicy sauce of miso and chili bean paste, the Japanese-Chinese classic with ground meat.

Ingredients · for 4 servings

• 700 g eggplant
• 250 g ground beef
• 1 tbsp chili bean paste (doubanjiang)
• 2 tbsp miso paste
• 4 scallions
• 3 cloves garlic
• 1 piece ginger (3 cm)
• 200 ml dashi
• 2 tbsp soy sauce
• 1 tbsp sugar, 1 tbsp sake
• 2 tsp cornstarch
• 4 tbsp sesame oil

Instructions

1. Cut the eggplants into 5 cm long, finger-thick sticks, soak in cold salted water for 10 min. and then pat very thoroughly dry.
2. Finely chop the garlic and ginger, cut the scallions into fine rings and separate the white from the green parts.
3. Heat 3 tbsp sesame oil in a wok until very hot and fry the eggplant sticks for 5–6 min. while turning, until soft and browned at the edges; remove and set aside.
4. Add the remaining oil to the wok, fry the garlic, ginger and the white scallion parts for 30 sec., then add the ground meat and fry crumbly for 4–5 min., until browned.
5. Fry the chili bean paste and miso paste for 1 min. more, deglaze with sake, dashi, soy sauce and sugar, return the eggplant and stir in the cornstarch mixed smooth with 3 tbsp cold water; simmer for 2 min. until the sauce thickens glossy.
6. Sprinkle with the green scallion parts and serve immediately with steaming rice.