A quick and satisfying Donburi (rice bowl) perfect for busy days or when making several dishes feels overwhelming.
This miso-style take on the classic Mapo Eggplant can stand alone as a complete meal—just serve it over rice.
It’s done in about 10 minutes!
Try pairing with dumplings for a fuller meal!
20 minutes
Mari
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 bowls cooked rice
- 8 oz ground beef or beef & pork blend
- 4 Japanese eggplants, diced into 3/4-inch cubes (or 1 US globe eggplant)
- 2 tsp. grated ginger
- 1 tbsp. cooking oil
- White sesame seeds, to taste
- A1 tbsp. oyster sauce
- A1 tbsp. mirin
- A2 tsp. sugar
- A2 tsp. tianmianjiang (Chinese sweet bean paste)
- A1/2 tsp. doubanjiang (optional)
- B2 tsp. potato starch
- B2 tsp. water
INSTRUCTIONS
- 1
Prep the eggplant: Remove the stems and dice into 3/4-inch (2 cm) pieces. Soak in water for 10 minutes to remove bitterness, then drain and pat dry.
- 2
Cook the meat and eggplant: In a deep skillet, heat oil over medium. Add the ground meat, eggplant, and ginger. Stir and break up the meat while sautéing for 4–5 minutes until browned and cooked through.
- 3
Add seasonings: Add all ingredients from A (oyster sauce, mirin, sugar, tianmianjiang, and doubanjiang). Stir and cook for about 2 minutes until well coated. ※Omit doubanjiang for a milder version.
- 4
Thicken the sauce: Stir together slurry ingredients B (potato starch and water) and pour into the skillet while constantly stirring. Cook for 1– 1 ½ minutes until thick and glossy.
- 5
Serve: Spoon over hot rice and sprinkle with white sesame seeds. Add sansho pepper or chili flakes if desired.
RecipeID
167
Tips & Notes
You can use ground beef or a blend of beef and pork.
If using smaller eggplants, use 5 instead of 4.
Add grated garlic in Step 1 for a more robust flavor.
If cooking for kids or those who prefer milder flavors,omit the doubanjiang. Spicy food lovers can then top their bowls with sansho pepper, chili flakes, or Sichuan pepper for an extra kick.
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"I live in Hokkaido and am a working mom, traveling across and beyond the prefecture throughout the year. I’m also a breast cancer survivor. Using familiar ingredients and seasonings, I keep my cooking simple, with the motto: “Home meals that bring smiles.” My main focus is on basic, no-stress home cooking and requested recipes from my daughter, who recently started living on her own. As a breast cancer survivor, I also like to share easy recipes that don’t require overexertion and can sometimes be entrusted to other family members. It makes me happy to know my recipes can help create more tables where “Delicious!” is heard with a smile"