Mapo Eggplant with Okara

Name: Mapo Eggplant with Okara
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece Ginger; 1 clove Garlic; 1/2 Japanese leek; 2 Eggplant - small Japanese type; 1 tbsp Oil; 1 dash Red chili pepper (optional); 50 grams Fresh okara; 150 ml Water; 1 tsp Dashi stock granules; 1 rounded tablespoon Soy sauce; 1/2 tsp Doubanjiang; 1 dash Salt; 1/2 tsp ＊ Katakuriko; 1 ＊ Water

cookpad.japan @cookpad_jp

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

Recipe by Antonmatecha

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

Recipe by Antonmatecha

cookpad.japan @cookpad_jp

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

Recipe by Antonmatecha

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

Recipe by Antonmatecha

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Ingredients

2 servings

1 pieceGinger
1 cloveGarlic
1/2Japanese leek
2Eggplant - small Japanese type
1 tbspOil
1 dashRed chili pepper (optional)
50 gramsFresh okara
150 mlWater
1 tspDashi stock granules
1rounded tablespoon Soy sauce
1/2 tspDoubanjiang
1 dashSalt
1/2 tsp＊ Katakuriko
1＊ Water

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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.