Mapo Nasu (麻婆茄子)
Mapo Nasu (麻婆茄子)
Ingredients
For the Main Dish
- 2 eggplant, 300g, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 scallion, chopped, for garnish
- as needed cooking oil, for stir-frying
For the Sauce
- 100 ml water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1 tablespoon doubanjiang, spicy broad bean paste
- 1 tablespoon miso
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
For Finishing
- 1 tablespoon sesame oil
- 1 teaspoon chili oil, optional
Instructions
- 1
Cut the 2 eggplants (300g) into bite-sized pieces. Place the cut eggplant in a bowl of water to prevent browning while you prepare other ingredients.
⏱️ 5 min
- 2
Mince the 2 cloves of garlic and 1 tablespoon of ginger. Chop 1/2 a scallion for garnish and set aside.
⏱️ 3 min
- 3
In a medium bowl, combine the 100 ml water, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon sugar, 1 tablespoon doubanjiang, and 1 tablespoon miso. Mix thoroughly until all ingredients are well combined and the miso has dissolved.
⏱️ 3 min
- 4
In a separate small bowl, combine the 1 tablespoon potato starch with 2 tablespoons water and mix well to create a smooth slurry. Set aside.
⏱️ 1 min
- 5
Heat cooking oil as needed in a large pan or wok over medium-high heat. Drain the eggplant pieces thoroughly and pat them dry if necessary. Add the eggplant to the hot pan and stir-fry until the eggplant is soft and tender, about 5-7 minutes. Remove the cooked eggplant from the pan and set aside.
⏱️ 7 min
- 6
If needed, add a little more cooking oil to the pan (or use residual oil). Add the minced garlic and ginger to the pan and sauté until fragrant, about 1 minute.
⏱️ 1 min
- 7
Pour the prepared sauce mixture from Step 3 into the pan with the aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Gradually pour the potato starch slurry from Step 4 into the simmering sauce while stirring continuously. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min
- 9
Return the cooked eggplant to the pan with the thickened sauce. Stir gently to ensure the eggplant is evenly coated with the sauce.
⏱️ 1 min
- 10
Add the 1 tablespoon sesame oil and the optional 1 teaspoon chili oil to the pan, and stir briefly to incorporate. Serve the Mapo Nasu hot over freshly steamed rice and garnish with the chopped scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mapo Nasu (麻婆茄子)
For the Main Dish
- 2 eggplant, 300g, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 scallion, chopped, for garnish
- as needed cooking oil, for stir-frying
For the Sauce
- 100 ml water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1 tablespoon doubanjiang, spicy broad bean paste
- 1 tablespoon miso
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
For Finishing
- 1 tablespoon sesame oil
- 1 teaspoon chili oil, optional
Instructions
- 1
Cut the 2 eggplants (300g) into bite-sized pieces. Place the cut eggplant in a bowl of water to prevent browning while you prepare other ingredients.
⏱️ 5 min - 2
Mince the 2 cloves of garlic and 1 tablespoon of ginger. Chop 1/2 a scallion for garnish and set aside.
⏱️ 3 min - 3
In a medium bowl, combine the 100 ml water, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon sugar, 1 tablespoon doubanjiang, and 1 tablespoon miso. Mix thoroughly until all ingredients are well combined and the miso has dissolved.
⏱️ 3 min - 4
In a separate small bowl, combine the 1 tablespoon potato starch with 2 tablespoons water and mix well to create a smooth slurry. Set aside.
⏱️ 1 min - 5
Heat cooking oil as needed in a large pan or wok over medium-high heat. Drain the eggplant pieces thoroughly and pat them dry if necessary. Add the eggplant to the hot pan and stir-fry until the eggplant is soft and tender, about 5-7 minutes. Remove the cooked eggplant from the pan and set aside.
⏱️ 7 min - 6
If needed, add a little more cooking oil to the pan (or use residual oil). Add the minced garlic and ginger to the pan and sauté until fragrant, about 1 minute.
⏱️ 1 min - 7
Pour the prepared sauce mixture from Step 3 into the pan with the aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Gradually pour the potato starch slurry from Step 4 into the simmering sauce while stirring continuously. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min - 9
Return the cooked eggplant to the pan with the thickened sauce. Stir gently to ensure the eggplant is evenly coated with the sauce.
⏱️ 1 min - 10
Add the 1 tablespoon sesame oil and the optional 1 teaspoon chili oil to the pan, and stir briefly to incorporate. Serve the Mapo Nasu hot over freshly steamed rice and garnish with the chopped scallions.
⏱️ 1 min