Name: Spicy Minced Pork and Eggplant Miso Don (Nasu Niku Miso Don)
Yield: Serves 2
Cuisine: Chinese
Ingredients: Japanese eggplant (brinjal / aubergine) 200 g, cut into 4-cm (1¾-in) lengths; Johakuto sugar ½ Tbsp; Chicken bones soup granules ½ Tbsp; Water 300 ml (10 fl oz / 1¼ cups); Shredded Japanese leek for garnishing; Oyster sauce 1 Tbsp; Garlic ½ tsp, peeled and minced; Chilli bean paste ½ Tbsp; Sesame oil for stir-frying and seasoning; Hatcho miso ½ Tbsp; Minced pork 150 g (5⅓ oz); Old ginger 1 tsp, peeled and minced; Potato starch 1 Tbsp + 3 Tbsp water; Sake ½ Tbsp; Steamed rice 400 g (14 oz)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This is inspired by the famous Sichuan dish ma po dou fu (spicy stir-fried tofu and minced meat). As this recipe is meant to suit Japanese taste buds, use more chilli bean paste if you prefer a spicier taste.

Ingredients

Japanese eggplant (brinjal / aubergine) 200 g, cut into 4-cm (1¾-in) lengths
Chicken bones soup granules ½

Method

Soak eggplant in salted water for 10 minutes. Drain and set aside.
Prepare stock mixture. Mix chicken bones soup granules, water and hatcho miso. Stir well and set aside.
Heat oil in a pan. Stir-fry minced pork over medium heat. Add ginger and garlic when meat browns. Stir-fry until fragrant. Add about 1