Eggplant and Atsuage Soboro Stew
This hearty stew, featuring tender eggplant, flavorful atsuage (fried tofu) soaked in broth, and savory ground pork soboro, is a perfect rice-pairing dish. It's an easy-to-make, heartwarming meal ideal for two.
Cooking Steps
- 1
Remove the stem from the eggplant and cut it into irregular chunks. Pour hot water over the atsuage to remove excess oil, then cut it into easy-to-eat pieces. Grate the ginger.
Advice: If you're concerned about bitterness, soak the eggplant in water for about 5 minutes after cutting, then wipe off the excess water thoroughly. Don't forget to degrease the atsuage with hot water to help it absorb flavors better.
IngredientsEggplant 2piecesAtsuage (fried tofu) 1pieceGinger 10g - 2
Heat sesame oil in a frying pan, add ground pork and grated ginger, and stir-fry over medium heat. Break up the pork with cooking chopsticks and continue to stir-fry until its color changes.
Advice: The key is to stir-fry until the pork changes color and becomes slightly crispy to bring out its full flavor.
IngredientsSesame oil 2tspGround pork 100gGinger 10g - 3
Once the pork changes color, add the irregularly cut eggplant and atsuage. Stir-fry for about 3 minutes until the eggplant softens.
Advice: Eggplant absorbs oil easily, so if you feel there isn't enough, you can add a small amount of sesame oil. Stir occasionally to prevent sticking.
⏱ Sauté eggplant 3 minIngredientsEggplant 2piecesAtsuage (fried tofu) 1piece - 4
Add water, soy sauce, mirin, sugar, and sake. Stir, bring to a boil, then cover and simmer over low heat for 5 minutes.
Advice: The simmering time is a guide for the eggplant to become tender and for the flavors to soak in well. If the liquid reduces too much, add a small amount of water.
⏱ Simmering 5 minIngredientsWater 200mlSoy sauce 2tbspMirin 2tbspSugar 2tspSake 2tbsp - 5
Turn off the heat once, pour in the potato starch slurry (potato starch and water), mix well, then return to medium heat and stir constantly for about 1 minute until it thickens.
Advice: Turning off the heat before adding the potato starch slurry helps prevent lumps. Mix thoroughly to achieve a uniform thickness.
⏱ Thickening 1 minIngredientsPotato starch 2tspWater 2tbsp - 6
Serve in a bowl and it's ready.
Advice: Optionally, sprinkle with chopped scallions to enhance both color and flavor!
Eggplant and Atsuage Soboro Stew
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