Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mapo eggplant with okara. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mapo Eggplant with Okara is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mapo Eggplant with Okara is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Prepare 1 piece Ginger
- Make ready 1 clove Garlic
- Take 1/2 Japanese leek
- Make ready 2 Eggplant - small Japanese type
- Take 1 tbsp Oil
- Take 1 dash Red chili pepper (optional)
- Make ready 50 grams Fresh okara
- Get 150 ml Water
- Prepare 1 tsp Dashi stock granules
- Prepare 1 rounded tablespoon Soy sauce
- Make ready 1/2 tsp Doubanjiang
- Take 1 dash Salt
- Make ready 1/2 tsp ＊ Katakuriko
- Make ready 1 ＊ Water
Steps to make Mapo Eggplant with Okara:
- Finely chop the ginger, garlic, and Japanese leek. Cut the eggplants randomly into small pieces. Soak in salted water to remove the bitterness.
- 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.
- 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.
- 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.
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