Mabo Nasu Recipe

Ingredients:

• 6 Japanese eggplants
• 1/2 lb gound pork
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 2 tsp tobanjan (Chinese hot bean paste)
• 1/2 cup chicken soup stock
• 2 tsps sugar
• 1 tbsp sake
• 2 tbsps soy sauce
• 1/2 tbsp miso
• 1 tbsp katakuriko/corn starch
• 6 tbsps vegetable oil

Preparation:

Cut eggplants into quaters. Make diagonal cuts on the skin of eggplants. Heat 4 tbsps of vegetable oil in a wok. Fry eggplants in the wok for a few minutes. Remove eggplants from the wok. Put 2 tbsps of vegetable oil in the wok and heat. Add minced ginger and garlic in the wok and saute. Add tobanjan and stir well. Put ground pork in the wok and saute well. Pour chicken soup stock over the meat. Add soy sauce, sugar, miso, and sake in the wok. Bring it to boil. Mix katakuriko and 2 tbsps of water in a small bowl and pour over the boiling soup. Stir quickly and stop the heat.
*makes 4 serving

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