Japanese Mabo Tofu

Ingredients

Japanese rice

1 Chinese eggplant (smaller than regular eggplant)

1 medium size onion, finely chopped

1 tablespoon fresh ginger, finely chopped

2 garlic cloves, finely chopped

3/4 pound ground beef (or pork)

4 spring onions, finely chopped

1 tablespoon to-ban-jan (Korean red chili paste)

2 tablespoons neutral oil (canola, grapeseed)

1 tablespoon sesame oil

6 tablespoons soy sauce

2 tablespoons cooking sake

1 1/2 teaspoons sugar

2 tablespoons water

Preparation

Cook rice according to directions on package (I like to use Nishiki rice).

Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.

Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.

Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Add tofu and delicately break it up while mixing it in.

Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes. Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off. Serve over rice.