This popular Japanese dish (a take on the Chinese Mapo Tofu)
is savory, fiery and so satisfying! The steps are very easy to follow and
it's great for leftovers.
- Japanese rice
- 1 Chinese eggplant (smaller than regular eggplant)
- 1 medium size onion, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 3/4 lb ground beef (or pork)
- 4 spring onions, finely chopped
- 1 tbsp to-ban-jan (Korean red chili paste)
- 2 tbsp neutral oil (canola, grapeseed)
- 1 tbsp sesame oil
- 6 tbsp soy sauce
- 2 tbsp cooking sake
- 1 1/2 tsp sugar
- 2 tbsp water
Cook rice according to directions on package (I like to use Nishiki rice).
Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.
In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.
Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Add tofu and delicately break it up while mixing it in.
Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.
Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off. Serve over rice.