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Recipe: Japanese Mabo tofu with eggplant


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.
(serves 4)

- 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.

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Par EAT NYC (Voir son site)

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