Mabo Nasu (Spiced Aubergines with Pork or Tofu)

A Japanified take on Chinese mapo tofu — bold, savory, and perfectly saucy for spooning over rice.

🕒 Prep: 15 min | Cook: 35 min | Serves: 4

🥘 Ingredients

Main:

• 1 tbsp neutral oil (rapeseed or sunflower), plus more if needed

• 100g pork mince (or firm tofu for a vegetarian version)

• 4 small aubergines (or 100g firm tofu), cut into cubes

• 1 garlic clove, grated

• 2 cm fresh ginger, grated

• ½ spring onion or negi (Japanese spring onion), thinly sliced

• 1 tsp cornflour + 2 tbsp water (for slurry)

• 1 tsp toasted sesame oil

• Steamed rice, to serve

Sauce:

• 1 tbsp brown miso

• 1½ tbsp doubanjiang (fermented chili bean paste)

• 1 tsp soy sauce

• 1 tsp sugar

• 1 tsp chicken stock powder (or vegetable for vegetarian)

• 200 ml water

🔪 Instructions

1. Make the Sauce:
   Mix all sauce ingredients in a bowl with water. Set aside.

2. Cook the Pork (or Tofu):
   Heat oil in a pan over medium heat. Add pork and cook for ~5 min until browned and crispy. Transfer to a plate, leaving the oil in the pan.

3. Cook the Aubergines:
   Add aubergine cubes to the pan (add more oil if needed). Cook for 6–8 min, turning often, until golden and soft.

4. Combine & Simmer:
   Return pork to the pan. Add garlic and ginger, stir gently for 2–3 min. Pour in the sauce, simmer for 2–3 min.

5. Thicken & Finish:
   Stir in spring onion, cook for another 5 min. Add cornflour slurry, simmer 2–3 min until thick. Stir in sesame oil.

6. Serve:
   Spoon over steamed rice and enjoy warm.

🥬 Tori no Gomae (Chicken Lettuce Cups with Sesame Dressing)

Creamy, crunchy, fresh – these little wraps are powered by a DIY Kewpie-style sesame dressing.

🕒 Prep: 10 min | Cook: 20 min | Serves: 2 (as snack/light meal)

🥘 Ingredients

Chicken & Veg:

• 100g chicken breast

• Pinch of salt

• 1 tbsp sake

• ½ cucumber, julienned

• 1 tbsp gari (pickled ginger) or finely sliced fresh ginger

• 1 butterhead lettuce, separated into leaves

Dressing (makes extra):

• 2 tbsp mayonnaise

• 1½ tbsp toasted sesame seeds

• 1 tsp neutral oil

• 1 tsp apple cider vinegar

• 1 tsp soy sauce

• 1 tsp sugar

• 1 tbsp water

To Serve (optional):

• Chopped coriander

• Sliced spring onions

• Extra sesame seeds

🔪 Instructions

1. Cook the Chicken (Microwave Method):
   Slice chicken lengthwise into two strips. Place on a microwave-safe plate, season with salt and sake, cover with clingfilm, and microwave at 160W for 2.5–3 min or until cooked through. Let cool, then shred with a fork.

   (Alternative: Poach in water if you don’t use a microwave.)

2. Make the Dressing:
   Combine all dressing ingredients in a bowl and whisk until smooth. Leftovers keep for several days in the fridge.

3. Assemble Cups:
   Mix shredded chicken with 3–4 tbsp of dressing, cucumber, and ginger. Fill lettuce leaves with this mixture.

4. Garnish & Serve:
   Top with optional herbs, spring onions, and sesame seeds. Serve immediately.

✨ Pro Tip:

Both dishes are easily adaptable for vegetarians or spice levels. Make extra dressing—it pairs beautifully with salads, roasted veggies, or noodles.

https://bamboowokmanvel.com/food-drink/cooking-recipes/