Details
Ajinomoto's Cook Do Mapo Aubergine sauce is a home-cooking version of the Sichuan-inspired Japanese mapo nasu — aubergine slowly absorbing a savoury, gently spiced sauce until it becomes deeply flavoured and tender throughout. The sauce is built on roasted tianmianjiang (sweet bean paste) and oyster sauce for the primary savoury depth, with doubanjiang (chilli bean paste), broad bean fermented seasoning, garlic, ginger, grain vinegar, and rice miso adding layers of complexity underneath. Chicken and pork extracts, along with scallop extract, provide a natural umami background. The heat level is mild and rounded rather than sharp, making it approachable for a wide range of palates. To prepare: stir-fry aubergine until lightly coloured, add green pepper and carrot, cook minced pork separately, add the sauce and toss, then combine everything together. The whole dish comes together in around 20 minutes and serves two.
