Finely chop the green onions. It's easier if you cut diagonally like in the picture.
Cut the eggplant into easy-to-eat pieces (into eighths).
Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!
Story Behind this Recipe
This is a spicy-hot Sichuan-style mapo eggplant.
Stir-fry the doubanjiang well until it releases an aroma. Be careful not to let it burn. When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle. Adjust the spiciness with the doubanjiang.