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Mabo-style Nagaimo

Ingredients make approximately 4 servings.

  • Nagaimo: 300 g (approx. 10 oz.)
  • Minced pork: 100 g (approx. 3.5 oz.)
  • Japanese green onion (white portion): 1/2 stalk
  • Garlic: 1/2 clove
    • Dou ban jiang (hot bean paste): 1 teaspoon
    • Soy sauce: 1 tablespoon
    • Tian mian jiang (sweet bean paste): 1 teaspoon
    • Konazansho (Powdered Japanese pepper) To taste
    • Chicken stock: 1/2 cup
  • Vegetable oil: 1 tablespoon
  • Small quantity of starch, oil for frying, sesame oil

How to cook

Peel the nagaimo and cut into bite-sized chunks. Soak the nagaimo in a water and vinegar mix to remove irritants and then dry. Cover the nagaimo in starch and deep fry for 1-2 minutes in oil at 170℃ (338°F).
Thinly slice the onion and garlic and mix the ingredients in A.
Heat vegetable oil in a Chinese wok. Stir-fry the minced pork and garlic, add A, and quickly allow to simmer.
Dissolve starch in the same amount of water as the starch, add to 3. and cook until mix thickens. Add onion and nagaimo and quickly allow to simmer. Add aroma with a bit of sesame oil.