Mapo Kari Tome Eggplant
This dish is an adaptation of the classic Chinese dish, mapo eggplant, using Karuka eggplant. It's the perfect side dish for rice
How to make it
1
Cut off the stems of the eggplants, cut them into bite-sized pieces, and deep fry them in hot oil for just under a minute
2
Heat a frying pan and fry the minced pork. Once the meat is cooked through, add the chopped shiitake mushrooms and bamboo shoots and continue frying
3
Add the finely chopped [A] and mix well, then add the seasonings [B] and simmer
4
Add the deep-fried eggplant and, once everything is mixed, add the water-dissolved potato starch to thicken the sauce
5
To finish, drizzle with sesame oil and remove from heat. Serve in a serving dish and it's done
Ingredients for 2 people
-
- Milk pork
- 100g
-
- finely chopped shiitake mushrooms
- 20g
-
- chopped bamboo
- 20g
-
- Kariru family eggplant
- 1/2
-
- Fried oil
- Appropriate amount
-
[A]
- Finely chopped green onions
- 1 tablespoon
-
- finely chopped ginger
- 1 tsp
-
- Chop garlic
- 1 tsp
-
[B]
- Shaoxing wine
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1.5 tbsp
-
- Sweet noodle sauce
- 1 tablespoon
-
- Water-soluble potato starch
- 1.5 tbsp
-
- For finishing sesame oil
- A little
[PR]
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