About Mapo Eggplant
Mapo Eggplant (Mabo Nasu) is a staple of Japanese-style Chinese cuisine, adapted in Japan from Sichuan’s “Yu Xiang Qie Zi.” Unlike the original yu xiang seasoning, the Japanese version uses a preparation similar to that of Mapo Tofu: eggplant and ground meat are stir-fried and simmered together. This cooking style is believed to have originated in Japan, and after Marumiya Foods released “Mapo Eggplant Sauce Mix” in 1984 (following its “Mapo Tofu Sauce” in 1971), it spread widely to home kitchens along with other pre-made seasoning mixes such as Ajinomoto’s Cook Do. In these pre-made seasoning packets, the heat from the chili peppers is often toned down and the rich depth of miso is emphasized to suit Japanese tastes.
As the eggplant cooks, it absorbs the oil and becomes silky and rich with savory flavors; the richness of the ground meat, with accents of Sichuan pepper and chili, makes this a bold dish that pairs beautifully with rice. In contrast to Mapo Tofu’s light texture where tofu is the star, in Mapo Eggplant the eggplant takes center stage, delivering a heartier, more satisfying bite. Eggplant’s purple skin contains nasunin, a polyphenol with antioxidant properties, so cooking it skin-on is recommended. Leaving the skin on also provides dietary fiber and potassium. While low in calories and easy to enjoy in the summer, eggplant does absorb oil easily, so be sure to keep an eye on the amount of oil you use if you prefer a lighter dish.
15 minutes
soaking time excluded
Chiori
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.
- 3 Japanese eggplants
- 2 tbsp. vegetable oil
- A1 tbsp. minced ginger ( a small knob)
- A1 tbsp. minced garlic (about 2 cloves)
- A2 /3 Japanese long green onion (negi) (finely chopped (white to light green part))
- A7 oz ground pork
- B2/3 cup water
- B1 tbsp. sake
- B2 tbsp. mirin
- B1 1/2 tbsp. tianmianjiang (sweet bean paste)
- B1/2 tbsp. doubanjiang (chile broad-bean paste)
- B2 tsp. chicken bouillon granules or powder
- BSalt, to taste
- B2 tsp. potato starch (for slurry)
- B1 tsp. toasted sesame oil
INSTRUCTIONS
Preparation
Halve each eggplant lengthwise, halve again lengthwise, then cut each quarter into 3 pieces. Soak in salted water (2 cups water + 1 tsp. salt) for about 5 minutes to remove the bitterness; drain well in a colander and pat completely dry.
Mince the ginger and garlic. Finely chop the long green onion.
- 1
Pan-fry the eggplant. Heat a skillet, add 2 tbsp. oil, and pan-fry the eggplant over medium heat until it softens slightly. Transfer to a plate lined with paper towels.
- 2
Sauté aromatics and pork. Wipe out a little excess oil from the pan if needed. Add A (ginger, garlic, long green onion) and stir-fry until fragrant. Add the ground pork and cook, breaking it up, until it is no longer pink.
- 3
Season and simmer. Add B—in the order listed—and stir well. Return the eggplant to the pan. When it begins to bubble gently, taste and adjust with salt if needed. In a small bowl, dissolve 2 tsp. potato starch in 1 tbsp. water, drizzle it into the skillet in a circular motion, and stir until the sauce thickens and turns glossy.
- 4
Finish. Turn off the heat, add 1 tsp. toasted sesame oil to the skillet, and toss gently. Optionally, chopped scallions can be sprinkled on top for a colorful garnish.
RecipeID
276
Tips & Notes
Using fresh eggplant helps the purple skin stay bright and colorful while cooking. (For this batch, the eggplants were cooked soon after purchase.)
Adjust doubanjiang to taste: increase the amount for more heat, reduce if you prefer a milder flavor.
The base sauce in this recipe is on the sweeter side; cut back on the mirin if you prefer a dish with less sweetness.
Swapping sake for shaoxing wine and finishing with ground Sichuan pepper (huājiāo) will yield a more “authentic” profile.
This dish packs a punch of flavor with plenty of aromatics and a splash of sesame oil for a savory finish! I hope that you enjoy this easy and spicy Mapo Eggplant!
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.