Mapo Eggplant Ankake Yakisoba - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Stir fry noodles (Yakisoba)1 head(s)
- Eggplant1
- Japanese green bell pepper (Piman)1
- Ground pork80 g
- Water100 ml
- (A)Grated ginger1/2 tsp
- (A)Grated garlic1/2 tsp
- (A)Chili bean sauce (Tobandjan)1 tsp
- (A)Miso1 tsp
- (B)Chicken soup stock (powder, cube, liquid)1 tsp
- (B)Soy sauce1/2 tbsp
- (B)Sake1/2 tbsp
- (B)Sugar1 tsp
- Starch and water mixture1 tbsp
- Sesame oil2 tbsp
- Chili threadsas needed
How to make
- 1. Cut the eggplant stem off, cut it in half, then cut it to 0.4-inch width. Remove the core of the bell pepper and cut it to 0.4-inch width.
- 2. Put Japanese stir-fried noodles (yakisoba) noodles in a heat-resistant bowl, wrap it, then microwave it for 1 minute at 600W.
- 3. Put the sesame oil and Step 2 in a medium heated pan and lightly stir-fry it, then take it out.
- 4. Put ingredient (A) in the same pan and heat it over low heat until it becomes fragrant. Add ground pork, turn the heat down to medium, and stir-fry it until it is cooked through.
- 5. Add Step 1 and stir-fry it until the eggplant is cooked through, then add ingredient (B) and water and bring it to a boil.
- 6. Add starch and water mixture and cook over medium heat until it thickens, then remove from the heat. Place chili threads in a bowl with Step 3 and it's ready to serve.
Tips for cooking
Make starch and water mixture with the ratio of Starch 1 and Water 2. Also, please adjust the amount of starch you use according to the thickness of the mixture. Please adjust the spiciness of to your liking.