by

Mapo Eggplant with Okara

Mapo Eggplant with Okara

I added okara to mapo eggplant. The texture of the okara is similar to ground pork and makes a fiber-rich side dish.

Ingredients: 2 servings

Ginger
1 piece
Garlic
1 clove
Japanese leek
1/2
Eggplant - small Japanese type
2
Oil
1 tablespoon
Red chili pepper (optional)
a small amount
Fresh okara
50g
Water
100-150ml
Dashi stock granules
1 teaspoon
Soy sauce
1 rounded tablespoon
Doubanjiang
1/2 teaspoon
Salt
a small amount
* Katakuriko
1/2 teaspoon
* Water
as needed

Steps

1. Finely chop the ginger, garlic, and Japanese leek. Cut the eggplants randomly into small pieces. Soak in salted water to remove the bitterness.
2. Heat oil in a skillet and sauté the ginger and garlic over low heat until fragrant. Add the Japanese leek and the red chili pepper.
3. Add the eggplant and okara and stir-fry well. Once the eggplant is cooked through and the okara is browned, pour in the water and dashi soup stock.
4. Add the soy sauce and doubanjiang, and season with salt. Combine the * ingredients to make a katakuriko slurry. Add it to the skillet. Once it has thickened, it is done.

Story Behind this Recipe

I adapted a recipe I found in a book about okara.