Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mapo eggplant with okara. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mapo Eggplant with Okara is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Mapo Eggplant with Okara is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook mapo eggplant with okara using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Eggplant with Okara:
- Take 1 piece Ginger
- Prepare 1 clove Garlic
- Take 1/2 Japanese leek
- Prepare 2 Eggplant - small Japanese type
- Make ready 1 tbsp Oil
- Get 1 dash Red chili pepper (optional)
- Prepare 50 grams Fresh okara
- Get 150 ml Water
- Prepare 1 tsp Dashi stock granules
- Make ready 1 rounded tablespoon Soy sauce
- Make ready 1/2 tsp Doubanjiang
- Make ready 1 dash Salt
- Prepare 1/2 tsp ＊ Katakuriko
- Prepare 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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