Mapo eggplant is a savory stir-fry dish featuring tender, juicy eggplant and flavorful ground pork coated in a rich, mildly-spicy sauce. While it may look like a Chinese dish at first glance, it’s actually a Japanese-style adaptation inspired by Sichuan cuisine.
Its origin dates back to 1984, when a Japanese food manufacturer, Marumiya, created a “Mapo Eggplant Sauce” as a variation of mapo tofu. Based on Sichuan’s “yu xiang qie zi” (fish-fragrant eggplant), the Japanese version was modified to suit local tastes—reducing the chili heat and adding the rich umami of miso and soy sauce.
Unlike the authentic Sichuan version, which uses chili peppers, pickled chili (pao la jiao), and vinegar for a bold punch, the Japanese version opts for a milder, miso-based sauce, making it suitable even for children or those sensitive to spice.
Today, mapo eggplant is a household favorite across Japan. It pairs perfectly with steamed white rice and is great for a quick dinner or a flavorful lunchbox dish.
Highlights
Richly flavored and satisfying—pairs wonderfully with rice
The melt-in-your-mouth eggplant and savory pork boost your appetite
No need for tianmianjiang (sweet bean paste)—uses only common pantry staples
For a milder taste, add extra water
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 oz ground pork
- 2 Japanese eggplants
- 1 tbsp. sesame oil
- 5 m garlic paste
- 5 m ginger paste
- A3/4 cup water
- A3 tbsp. sake (or dry white wine)
- A1 tsp. chicken bouillon powder
- A1 tsp. soy sauce
- A1/2 tbsp. awase miso (or your preferred miso)
- A1/2 tbsp. oyster sauce
- A1/2 tbsp. sugar
- A1 tsp. doubanjiang (spicy fermented bean paste)
- B1 tbsp. potato starch or cornstarch
- B2 tbsp. water
- Chopped green onions (to taste)
INSTRUCTIONS
- 1
Cut off the stems of the eggplants and peel three vertical slices off of the skin using a vegetable peeler. Cut each eggplant in half crosswise, then slice each piece lengthwise into four wedges.
- 2
Heat sesame oil in a skillet over medium heat. Add the eggplant and stir to coat evenly with oil. Cook for about 3 minutes, turning occasionally, until lightly browned. Remove from the skillet and set aside.
- 3
In the same skillet, add ground pork, garlic paste, and ginger paste. Cook over medium heat, breaking the meat apart until crumbly and browned.
- 4
Add all ingredients from group A (¾ c. water, sake, bouillon, soy sauce, miso, oyster sauce, sugar, and doubanjiang) and the cooked eggplant back to the skillet. Simmer for 2–3 minutes. Turn off the heat. Mix the starch and 2 tbsp. water (B) to create a slurry, then stir it into the skillet to thicken the sauce.
- 5
Serve in a bowl and garnish with chopped green onions if desired.
RecipeID
57
Tips & Notes
・ Richly flavored and satisfying—pairs wonderfully with rice
・ The melt-in-your-mouth eggplant and savory pork boost your appetite
・ No need for tianmianjiang (sweet bean paste)—uses only common pantry staples
・ For a milder taste, add extra water
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."