Japanese Pickles
If you want to add more Japanese recipes to your repertoire, Japanese Pickles might be a recipe
Japanese Mabo Tofu With Eggplant
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 11 Points
Cuisine
- Japanese
- Asian
- lunch
- main course
- main dish
- dinner
Ingredients
- Japanese rice
- 1 Chinese eggplant (smaller than regular eggplant)
- 1 medium size onion, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 3/4 pound ground beef (or pork)
- 4 spring onions, finely chopped
- 2 tablespoons neutral oil (canola, grapeseed)
- 1 tablespoon sesame oil
- 6 tablespoons soy sauce
- 2 tablespoons cooking sake
- 1 1/2 teaspoons sugar
- 2 tablespoons water
- 1 tablespoon to-ban-jan (Korean red chili paste)
Instructions
Cook rice according to directions on package (I like to use Nishiki rice).
Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.
Add tofu and delicately break it up while mixing it in.
Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.
Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.
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