Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, mapo eggplant with okara. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Mapo Eggplant with Okara is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mapo Eggplant with Okara is something that I’ve loved my entire life. They’re fine and they look fantastic.

Mapo Eggplant with Okara I adapted a recipe I found in a book about okara. I adapted a recipe I found in a book about okara. Recipe by Antonmatecha Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch.

To get started with this recipe, we must prepare a few components. You can have mapo eggplant with okara using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mapo Eggplant with Okara:

1. Get 1 piece Ginger
2. Get 1 clove Garlic
3. Prepare 1/2 Japanese leek
4. Make ready 2 Eggplant - small Japanese type
5. Get 1 tbsp Oil
6. Prepare 1 dash Red chili pepper (optional)
7. Make ready 50 grams Fresh okara
8. Prepare 150 ml Water
9. Get 1 tsp Dashi stock granules
10. Make ready 1 rounded tablespoon Soy sauce
11. Get 1/2 tsp Doubanjiang
12. Take 1 dash Salt
13. Get 1/2 tsp ＊ Katakuriko
14. Make ready 1 ＊ Water

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.

Instructions to make Mapo Eggplant with Okara:

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.

Be careful not to cut the eggplant with the ladle. Adjust the spiciness with the doubanjiang. Mapo tofu or mapo doufu is a dish where tofu and ground pork are served in a tasty chili and bean sauce but I was thinking that it would be nice to try replacing the tofu with eggplant and braising it in the sauce until it was nice and tender. This dish includes a few ingredients that may not be in every pantry but it is well worth the effort to track them down. If you cannot find the dried.

So that’s going to wrap it up for this exceptional food mapo eggplant with okara recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!