Mabonasu: A Popular Japanese Eggplant Dish
Eggplants, known as nasu in Japanese, are a beloved vegetable in Japanese cuisine. One of the most popular ways to prepare this versatile vegetable is in a dish called Mabonasu.
This flavorful and spicy dish features eggplants cooked in a savory sauce, and it is commonly served as a side dish in both home kitchens and restaurants throughout Japan.
If you’re a fan of spicy, umami-rich, and satisfying dishes, Mabonasu is a perfect choice to add to your recipe collection. Let’s explore this delightful dish, its ingredients, preparation method, and tips for making it even more delicious.
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What is Mabonasu?
Mabonasu is a Japanese dish that mainly features eggplant cooked in a rich, flavorful sauce. The dish’s name, “Mabonasu,” comes from the Japanese word nasu (eggplant) and Mabo, which refers to the spicy, savory flavors that are often present in this dish. It’s a delightful combination of tender eggplant, spicy seasonings, and savory sauce.
While the eggplant is the star of the dish, what makes Mabonasu stand out is the sauce. The sauce typically consists of soy sauce, mirin, ginger, garlic, and a touch of chili or sichuan peppercorns to add the spice. The dish is often served with steamed rice and can be a perfect addition to any Japanese meal, either as a main or side dish.
The Ingredients of Mabonasu
To make Mabonasu at home, you’ll need the following ingredients:
Key Ingredients:
2 medium eggplants (Japanese varieties like shiro nasu or kamo nasu are ideal)
2 tablespoons sesame oil (for sautéing)
2 cloves garlic, minced
1-inch piece of ginger, minced
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon chili flakes (or adjust to your spice level)
1/2 cup dashi broth (or vegetable broth)
1 tablespoon cornstarch (mixed with 2 tablespoons of water to make a slurry for thickening)
Sesame seeds (for garnish)
Chopped green onions (for garnish)
Optional Garnishes:
Shichimi togarashi (Japanese seven-spice blend) for extra heat
Fresh herbs, such as cilantro or perilla leaves, for freshness
How to Choose the Best Eggplant
For the best results, opt for Japanese eggplants. These are typically smaller, thinner, and have fewer seeds than their larger counterparts. Their smooth texture and mild flavor make them ideal for absorbing the rich flavors of the sauce.
However, if Japanese eggplants aren’t available, you can also use other varieties, such as Chinese eggplants or Italian eggplants, as substitutes.
How to Make Mabonasu: Step-by-Step
Now that you have the ingredients ready, it’s time to dive into the cooking process. Mabonasu is a relatively simple dish to prepare and doesn’t take long to make.
Step 1: Prepare the Eggplants
Start by washing and slicing the eggplants into 1-inch thick rounds or bite-sized pieces. For extra tenderness, you can also cut them into half-moons or quarters.
Next, sprinkle a little salt on the cut pieces and let them sit for 10-15 minutes to draw out any bitterness. After the time has passed, gently pat the pieces dry with a paper towel to remove excess moisture. This step will ensure the eggplant cooks evenly and absorbs the sauce without becoming too soggy.
Step 2: Cook the Eggplant
Heat sesame oil in a large skillet or wok over medium heat. Once the oil is hot, add the eggplant pieces and sauté them until they become golden and slightly crispy on the outside, about 5-7 minutes. This step helps the eggplant become tender while keeping it from becoming too mushy.
Once the eggplants are cooked through, remove them from the pan and set them aside. In the same pan, add a little more sesame oil if necessary.
Step 3: Prepare the Sauce
In the same pan, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic. Add the soy sauce, mirin, sugar, and chili flakes to the pan. Stir everything together, allowing the sauce to bubble slightly and the sugar to dissolve completely.
Next, pour in the dashi broth (or vegetable broth if you prefer) and bring the mixture to a simmer. This broth helps create a savory base for the sauce.
Step 4: Thicken the Sauce
Once the sauce is simmering, mix the cornstarch slurry (cornstarch mixed with water) and slowly pour it into the sauce while stirring. This will thicken the sauce and give it a velvety texture. Simmer for another 2-3 minutes, until the sauce has reached your desired thickness.
Step 5: Combine and Serve
Return the cooked eggplant to the skillet and toss it in the sauce, ensuring that each piece is well-coated. Allow the eggplant to simmer in the sauce for another 2-3 minutes, allowing it to absorb the flavor.
Step 6: Garnish and Enjoy
Serve the Mabonasu hot, garnished with sesame seeds and chopped green onions. For an added spicy kick, sprinkle some shichimi togarashi on top. Serve alongside steamed rice for a complete meal.
Tips for Making the Perfect Mabonasu
Adjust the Spice Level: Mabonasu is traditionally a spicy dish, but you can control the heat level by adjusting the amount of chili flakes or peppercorns used. For a milder version, use less chili or omit it entirely.
Use Fresh Broth: If you have time, make fresh dashi broth for a more authentic taste. However, store-bought dashi or vegetable broth will also work well for this recipe.
Make it Vegan: To make this dish vegan, simply substitute soy sauce and mirin with vegan-friendly alternatives. Ensure that the broth you use is also plant-based.
Add Protein: To make Mabonasu a more substantial meal, you can add protein such as tofu, chicken, or pork. Simply sauté the protein separately and combine it with the eggplant and sauce.
Why You’ll Love Mabonasu
Mabonasu is the perfect combination of spicy, savory, and slightly sweet flavors. The eggplant soaks up the rich sauce, creating a satisfying dish that’s both light and fulfilling. It’s incredibly easy to make, requiring only a few simple ingredients that are readily available in most supermarkets.
The dish is not only delicious but also incredibly healthy. Eggplants are packed with antioxidants, fiber, and essential nutrients, making them a great addition to any meal. Additionally, the sauce made with soy sauce, mirin, and dashi adds plenty of umami, enhancing the overall flavor without overwhelming the dish.
Mabonasu is a flavorful and spicy Japanese eggplant dish that’s perfect for those who enjoy bold flavors with a touch of heat.
Whether you enjoy it as a side dish or as the main attraction, this recipe is sure to become a favorite in your kitchen. With its rich flavors and simple preparation, Mabonasu is an excellent way to incorporate more vegetables into your meals excitingly and deliciously.
So, the next time you're in the mood for something spicy and satisfying, try making Mabonasu at home. Your taste buds will thank you!
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Source: Kyodokan ~Japanese culture to the world~
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