Today, we’re diving into a recipe that transforms everyday ingredients into something extraordinary—rich, complex mapo sauce paired with delicately fried eggplant that practically melts on the tongue. This dish, inspired by a famous fast-food spot in Komaba Todaimae, Tokyo, brings layers of flavor and warmth to your table. Prepare to wow your taste buds!
Slightly exceptionally spiced and tremendously flavorful, this gentle Mapo Eggplant (Hishidaya’s) recipe is a Chinese-style dish that’s very well-known in Japan. Served over warm steamed rice, you’ll have a smooth and enjoyable weeknight meal in just 30 minutes!
How to make Mapo Eggplant
Ingredients (Serves 2)
- Eggplants – 4 (about 360g total), skin removed and cut into large pieces
- Thinly sliced beef stomach – 200g, cut into small 1cm squares
- Garlic – 1 clove, minced
- Ginger – 1 clove, minced
- Green onion – 5 cm piece, finely chopped
For the Mapo Sauce
- Sweet bean paste – 1 tablespoon
- Sake – 1 tablespoon
- Soy sauce – 1 tablespoon
- Doubanjiang (fermented broad bean paste) – 1/2 tablespoon
- Sugar – 2 teaspoons
- Chicken stock powder (granules) – 1 teaspoon
- Pepper – 1/2 teaspoon
- Water – 2 tablespoons
Additional Ingredients
- Potato starch – mixed with 1 teaspoon of water to make a slurry
- Salad oil – for frying
- Sesame oil – 1/2 teaspoon
- Vinegar – 1 teaspoon
Nutrition (per serving)
Calories: 701 kcal | Salt: 2.6g
Preparation Steps
- Prepping the Beef: Cut the thinly sliced beef into 1cm squares. In a separate bowl, mix all the ingredients for the mapo sauce thoroughly, ensuring the flavors combine into a rich, aromatic sauce.
- Preparing the Potato Starch Mixture: Stir together potato starch and water to create a smooth, water-soluble slurry.
Cooking Instructions
Step 1: Fry the Eggplant
- Slice the stalks off the eggplants, then peel the skin and cut them into large, even pieces.
- Heat about 2 cm depth of salad oil in a frying pan over high heat. Once hot, add half of the eggplant pieces, ensuring they’re spaced apart to keep the oil temperature steady.
- Fry for approximately 1 minute and 30 seconds, turning until browned on all sides. Repeat with the remaining eggplant to maintain a consistent cooking temperature.
Chef’s Tip: Test the oil’s heat by touching the tip of a dry chopstick to the bottom—tiny bubbles should appear instantly, signaling the perfect temperature.
Step 2: Sauté the Beef and Aromatics
- Pour out excess oil, leaving about 1 tablespoon in the pan, and heat over medium. Add the beef, stirring until it changes color.
- Add garlic and ginger, stirring until they release their fragrances. Then, turn off the heat momentarily, add the sweet soy and bean sauces, and stir until evenly coated. Pour in the prepared mapo sauce and blend everything together.
Note: Do not pre-soak the eggplant in water. This would make it mushy rather than tender. Instead, let it absorb the rich sauce directly.
Step 3: Combine and Serve
- Return the pan to low heat, add the fried eggplant and green onions, and stir briefly. Pour in the potato starch slurry to thicken the sauce, stirring gently until the mixture reaches a silky consistency.
- Finally, add 1/2 teaspoon of sesame oil and 1 teaspoon of vinegar. Stir quickly to combine, and transfer to a serving bowl.
Chef’s Notes:
- Balance with Vinegar: A small dash of vinegar brings out a tang that cuts through the richness of the sauce, adding a layer of complexity without overwhelming the palate.
