Mapo Eggplant with Okara

• 1 piece Ginger
• 1 clove Garlic
• 1/2 Japanese leek
• 2 Eggplant - small Japanese type
• 1 tbsp Oil
• 1 dash Red chili pepper (optional)
• 50 grams Fresh okara
• 150 ml Water
• 1 tsp Dashi stock granules
• 1 rounded tablespoon Soy sauce
• 1/2 tsp Doubanjiang
• 1 dash Salt
• 1/2 tsp * Katakuriko
• 1 * Water

1. Finely chop the ginger, garlic, and Japanese leek.
2. Cut the eggplants randomly into small pieces.
3. Soak in salted water to remove the bitterness.
4. Heat oil in a skillet and saute the ginger and garlic over low heat until fragrant.
5. Add the Japanese leek and the red chili pepper.
6. Add the eggplant and okara and stir-fry well.
7. Once the eggplant is cooked through and the okara is browned, pour in the water and dashi soup stock.
8. Add the soy sauce and doubanjiang, and season with salt.
9. Combine the * ingredients to make a katakuriko slurry.
10. Add it to the skillet.
11. Once it has thickened, it is done.

ginger, clove garlic, oil, red chili pepper, fresh okara, water, granules, soy sauce, doubanjiang, salt, water

Taken from cookpad.com/us/recipes/156191-mapo-eggplant-with-okara (may not work)