Tassy asked for the recipe my bf used to cook the mabo nasu (egg plant) above. We prefer eating mabo nasu/mabo tofu with more water in the sauce. So it’s slightly different from the original recipe we got from cookpad. Oh, and to make a good mabo nasu, in my honest opinion, the egg plant has got to be juicy and not gooey when you bite it. ;D
Pork minced meat or any bite size pork meat – 200g
Eggplant – 2
Soy Sauce – 1 tablespoon
Sugar – 1/2 tablespoon
Cooking wine – 1 tablespoon
Red miso paste – 1 tablespoon
Chili bean paste (Dou Ban Jiang -豆板醤 [pic]) – 1 teaspoon
Chicken broth – 2 tablespoon
Water – 1/8 cup (depending on how watery you want)
Garlic – 2 cloves
Ginger – about the size of 2 cloves of garlic
Sesame oil – 1 tablespoon
Cooking oil – 1 teaspoon
Spring onion chopped for garnishing
Serving for 2 to 3
1. Wash and chop egg plants into any size you want. Don’t make it too small or the egg plant will turn gooey.
2. Leave the egg plants to soak in water until you need it later. Meantime, finely chop the garlic and ginger.
3. Heat the frying pan. When it’s heated, pour sesame oil and cooking oil.
4. Fry the garlic and ginger together until the garlic’s about to turn slightly brown. Don’t wait for it to turn brown or it’ll be bitter.
5. Now, put the meat in and stir fry them until the meat starts to turn brown.
6. Take out those chopped egg plants from the water and make sure they’re almost dry before you put them into the pan to fry along with the meat.
7. Once the egg plant’s about to change colour, add in the sauce ingredients.
8. Cover the pan and leave it for about 6 to 8 minutes for the taste to go into the egg plant and meat. Check every minute or two to see if the egg plant’s turning soft or gooey.
9. Once it’s done, garnish with chopped spring onions.
That’s it! Hope you’ll enjoy cooking this very simple dish.
PS: The blog isn’t turning into food blog any time soon. :)