Mapu Nasu

Mapu Nasu

Is a variation on the icon Map Tofu- a Sichuan dish that features tofu in a spicy sauce. This version features aubergine as the star of the show, instead of Tofu. The name "Mapo" is derived from the Chinese character "麻辣", which mean "numbing" (ma) and "spicy" (po), reflecting the characteristic spiciness of the dish.

  • Over 1 hour
  • Medium
  • Mains
  • 3-4 Servings

Ingredients

  • 4 Aubergines
  • 150g Beef or Pork Mince
  • 1 Tbsp Yutaka Cooking Sake
  • 1 Tbsp Chili Paste
  • 250ml Chicken Stock 
  • 1 Tsp Yutaka Miso Paste
  • 1 Tbsp Yutaka Soy Sauce
  • 1 Tbsp Yutak Rice vinegar
  • 3 Spring onions
  • 2cm Ginger
  • 2 Garlic Cloves
  • 2 Tbsp Cornstarch
  • 1 Tsp Sugar
  • 1 Tbsp Oil
  • Cooked Rice (to serve)

Directions

  1. Chop the aubergine, garlic and spring onions. Grate the ginger.
  2. Pat the aubergines dry with a paper towel and cover in cornstarch.
  3. Heat up oil in a pan on a medium heat and add the aubergine to the pan - fry on each side until golden.
  4. Remove the aubergine from the pan and set aside.
  5. Add the garlic and ginger to the pan along with the mince.
  6. Cook for around 15 minutes and then add the cooking sake.
  7. Reduce the heat and then add 2 spring onions, chilli paste and stir.
  8. Pour in the chicken stock slowly.
  9. Next, add the miso paste, soy sauce and sugar to the pan.
  10. Once the sauce is simmering, add the aubergine back in and coat fully.
  11. Serve with rice.

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