Japanese Mabo Nasu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Sauce: In a small bowl, whisk together the miso, soy sauce, sake, sugar, and chicken stock until smooth. Set aside.

Step 2

Sear the Eggplant: Heat 2 tablespoons of neutral oil in a carbon steel wok or large skillet over medium-high heat. Add the eggplant wedges and cook, stirring occasionally, until browned and tender (about 5–6 minutes). Add an extra dash of oil if the pan gets completely dry. Transfer eggplant to a plate.

Step 3

Brown the Pork & Aromatics: In the same pan, add another teaspoon of oil if needed. Add the ground pork, breaking it apart until mostly cooked through. Stir in the minced ginger, garlic, white parts of the green onion, and Doubanjiang. Sauté for 1 minute until fragrant and oil turns red.

Step 4

Simmer with Glaze: Pour in the prepared sauce mixture. Bring to a gentle simmer over medium heat for 2 minutes to let the meat absorb the flavors.

Step 5

Thicken & Combine: Lower the heat to low. Re-stir the starch slurry and pour it in while stirring continuously. Once the sauce thickens into a glossy glaze, gently fold the cooked eggplant back into the pan to coat.

Step 6

Finish: Drizzle with toasted sesame oil and toss in the green onion tops. Serve piping hot over fresh warm rice.