Japanese Fried Eggplant Recipe - Mapo Nasu

By No Recipes · 35 min

Ingredients

Instructions

1. In a bowl, mash the hatcho miso into the dashi, oyster sauce, mirin and potato starch until the miso dissolves; set aside as the sauce.
2. Heat 1 inch of vegetable oil in a deep, heavy pot to 360°F (180°C). Set a wire rack over a metal tray.
3. Trim the eggplant tops and cut the eggplant on the diagonal: slice off a piece at 45 degrees, turn it a quarter turn, and slice again at the same angle.
4. Flash-fry the eggplant in batches for 1 minute, then drain on the wire rack. Repeat until all is fried.
5. Spread the fried eggplant on paper towels in one layer and press gently with more paper towels to remove excess oil. Take care, as it may be very hot.
6. Heat a frying pan over medium-high heat with 1 tablespoon vegetable oil, then stir-fry the garlic and ginger until fragrant, about 30 seconds.
7. Add the scallion stems and stir-fry until translucent, about 1 minute.
8. Add the ground pork and crumble it with the spatula edge. Stir-fry about 3 minutes until well browned and much oil is released.
9. Tilt the pan and soak up the excess oil with paper towel as it pools to one side.
10. Add the eggplant, stir the sauce, pour it in, and cook about 3 minutes until thickened and the eggplant has absorbed the flavours.
11. Finish with 1 tablespoon rayu, or to taste, and garnish with scallion greens.

Summarized from No Recipes's video. Watch it for the details.

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GarlicGingerScallionGround porkMisoEggplant