Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, autumn eggplant mapo ramen. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Autumn Eggplant Mapo Ramen is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Autumn Eggplant Mapo Ramen is something which I’ve loved my entire life. They are fine and they look wonderful.
Autumn Eggplant Mapo Ramen The fragrance and taste of the vegetables and rich thick soup coat the noodles well. This is a ramen that you can enjoy from ingredients to the soup. The crunchy lettuce is a nice accent, and it won't become soggy even at the end!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook autumn eggplant mapo ramen using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Autumn Eggplant Mapo Ramen:
- Take Miso flavored ramen noodles (I used Maruchan brand)
- Take Green onion
- Make ready leaves Lettuce
- Get Eggplants
- Prepare Ground pork
- Make ready Garlic (grated)
- Make ready Ginger (grated)
- Get Tian mian jiang sauce
- Get Doubanjiang
- Prepare Sesame oil
- Take For the katakuriko slurry:
- Get Katakuriko
- Make ready Water
Sauté the onions, garlic, ginger, and doubanjiang until aromatic. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. The Japanese have our very own version of Mapo Tofu (my recipe here), and if you enjoy the dish, you will.
Instructions to make Autumn Eggplant Mapo Ramen:
- Finely chop the green onions and shred the lettuce.
- Cut the eggplants in half vertically, and thinly slice, then soak in salted water (not listed) to remove the astringency.
- Heat sesame oil in a pot. Sauté the onions, garlic, ginger, and doubanjiang until aromatic. Add beef and sauté well, and then add tianmianjiang.
- Drain the water once the pork has cooked through, add drained eggplant, hot water for the soup, ramen soup packets, and boil.
- Add noodles once the eggplant softens, thicken with the katakuriko slurry once the noodles have boiled, transfer to a bowl, and scatter lettuce on top.
Trim off the stem end of the eggplant and quarter the eggplant lengthwise. Slice the long spears of eggplant into finger-lengths. Saute the pieces of eggplant in a large dry skillet, turning the pieces occasionally, until they start to brown. Some of the dishes are riffs on familiar. A member of the nightshade family (Solanaceae) Japanese eggplants are related to tomatoes, potatoes and peppers.
So that’s going to wrap it up with this exceptional food autumn eggplant mapo ramen recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
