/ / Tofu Recipe with Eggplant in Japanese

The recipe for Tofu with eggplant in Japanese

Ingredients:
  • Chinese eggplant - 1 piece (less than usual)
  • Bulb - 1 piece (middle)
  • Ginger - 1 st. Spoon (fresh, finely chopped)
  • Garlic - 2 Teeth (finely chopped)
  • Beef minced - 350 Grams (or pork)
  • Green onions - 4 Pieces (pod, finely chopped)
  • Red paste of chili - 1 Art. a spoon
  • Rapeseed oil - 2 items. Spoons
  • Sesame oil - 1 st. a spoon
  • Soy sauce - 6 items. Spoons
  • Sake - 2 Art. Spoons
  • Sugar - 1.5 teaspoons
  • Water - 2 items. Spoons
Instructions

Prepare the rice as indicated on the package. Cut the eggplant into 4 pieces along and then cut horizontally into quarters. In a saucepan, on medium or high heat, add 2 tablespoons. Butter, garlic, ginger, onions and half a green onion. Cook for 3-4 minutes until the onion is clear. Add the forcemeat, salt, pepper to taste and add the Korean chili paste. Add sesame oil and eggplant. Cook for 5-7 minutes. Add the tofu and beat it with stirring. Add sake, sugar, water, 4 tbsp. Soy sauce, mix and cook for a couple of minutes. Then add the remaining 2 tablespoons. Soy sauce and green onions, stir and turn off the fire. Serve with rice. Bon Appetit.

Servings: 4

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