Mapo Eggplant
Ingredients
- 3/4 cup dashi stock
- 1 tablespoon hatcho miso
- 2 tablespoon oyster sauce
- 1 tablespoon mirin
- 2 teaspoons potato starch
- vegetable oil ((for frying))
- 450 grams Japanese eggplant
- 1 tablespoon vegetable oil
- 10 grams garlic ((grated))
- 5 grams ginger ((grated))
- 40 grams scallion stems ((finely minced))
- 140 grams ground pork
- 1 tablespoon rayu ((chili oil))
- scallion greens ((chopped for garnish))
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