Mapo Eggplant Teishoku | MASA‘s Cooking

Ingredients
麻婆茄子定食/マーボーナス定食
[1人份]
茄子 Egg plant-1支
太白粉 Starch
豬絞肉 ground pork-150g
蔥 Scallion-1支
蒜泥 Garlic paste-2小匙
薑泥 Ginger paste-1/2小匙
清酒 Sake-1大匙
砂糖 Sugar-1大匙
醬油 Soy sauce-2小匙
味噌 Miso-10g
豆瓣醬 Bean paste-2小匙
辣椒醬 Chili sauce-2小匙
雞高湯 Chicken stock-200cc
太白粉 Starch-1/2大匙
水 Water-1/2大匙
白飯 Steamed rice
日式高湯 Dashi-300cc
薑片 Ginger-3片
白蘿蔔 Daikon-80g
醬油 Soy sauce-1/2小匙
雞蛋 Egg-1個
白芝麻 Sesame
蔥花 Scallion
[醃汁]
鹽巴 Salt-1/2小匙
醋 Vinegar-3大匙
砂糖 Sugar-2大匙
味醂 Mirin-1大匙
Daikon & Egg Soup
Preparation
(1) 3 slices of ginger, cut into thin strips
(2) 80g of daikon, remove the skin (Save the skin for tsukemono)
(3) Cut daikon into small pieces
(4) 1 stalk of scallion
(5) Slice the white part diagonally
(6) Chop the green part into small rings
Instruction
(1) 300cc of dashi
(2) Add ginger, white part of scallion and daikon
(3) Turn on the stove and bring to a boil
(4) Turn to low heat, and simmer until the ingredients soften
(5) 1/2 tsp of soy sauce
(6) 1 egg
(7) Sprinkle some white sesame
(8) Plating, sprinkle some scallion rings on top
Pickled Daikon & Cucumber (Otsumami)
Preparation+Instruction
(1) Daikon skin, cut into thin stripes
(2) 1 cucumber, cut into thin slices
(3) 1/2 tsp of salt, mix well and dehydrate for 10 minutes
(4) Marinade: 3 tbsp of rice vinegar, 1 tbsp of mirin, 2 tbsp of sugar, 1/2 tsp of salt
(5) Squeeze out excess water from daikon skin and cucumber
(6) Pour in marinade (4) into (5)
Mapo Eggplant
Preparation
Combined sauce
(1) 1/2 tsp of ginger paste
(2) 2 tsp of garlic paste
(3) 1 tbsp of sake
(4) 2 tsp of bean paste sauce
(5) 2 tsp of chili sauce
(6) 10g of miso
(7) 1 tbsp of sugar
(8) 2 tsp of soy sauce
For thickening the sauce
(1) 1/2 tbsp of starch
(2) 1/2 tbsp of water
The rest of the ingredients
(1) 1 stalk of green onion, use jia bara kiri cutting method to chop the white part into thin shreds
(2) Chop the green part of green onion into rings
(3) 1 eggplant, rolling cut it into pieces
(4) Sprinkle some starch on eggplant, coat them evenly
Instruction
(1) Add oil
(2) Put to medium heat
(3) Add eggplant, fry until light golden brown
(4) Take them out first, absorb excess oil with kitchen towel
(5) Add 150g of ground pork, spread it out evenly in the frying pan, fry until golden brown
(6) Add white part of scallion (green onion), fry until aromatic
(7) Add combined sauce, fry until aromatic
(8) Add 200cc of chicken stock
(9) Add eggplant back in the pan
(10) Shut off the stove
(11) Add starch water
(12) Put to medium high heat, heat it up once again to the right doneness
(13) Plating, sprinkle some green part of scallion (green onion) and white sesame on top