A Perfected Recipe for Zhajiangmian
Source: cookpad.com/us/recipes/152710-a-perfected-recipe-for-zhajiangmian
Ingredients
- 4 servings Chinese noodles (fresh)
- 150 grams~200 grams Ground pork
- 1 Cucumber
- 1/2 Japanese leek (the white portion only, shredded)
- 1 Japanese leek (roughly chopped)
- 1/2 Bamboo shoot (boiled)
- 80 grams after rehydrated Dried shiitake mushrooms
- 2 to 3 (if using fresh shiitake mushrooms)
- 1 clove Garlic
- 4 tbsp Tianmianjiang - Chinese sweet bean and flour sauce
- 1 tsp Doubanjiang
- 4 tbsp Soy sauce
- 4 tbsp Sugar
- 4 tbsp Shaoxing wine (or Japanese sake)
- 160 ml Chicken stock
- 1 pinch Pepper
- 1 to 1 1/2 tablespoons Katakuriko
- 2 tbsp Sesame oil
- 1 tbsp Ra-yu (if you like it spicy)
Directions
- Cut the cucumbers into thin strips.
- Soak the shredded Japanese green onions in water and cover with plastic wrap.
- Place both in the refrigerator.
- Roughly mince the marked ingredients (about 5-7 mm).
- Remove the green shoot-like core from the garlic before mincing finely.
- Measure out the other ingredients so that everything is ready to use.
- Add the oil to a pan and before oil becomes too hot, add the garlic and doubanjiang.
- (If you are using a wok, coat the pan with oil then add about 1 tablespoon of oil with garlic and doubanjiang.)
- Heat the seasoning through over low to medium heat.
- When garlic and douban jiang are flagrant, add the meat.
- Do not separate the meat right away.
- Wait a little bit before breaking up the meat (it tastes better that way) while cooking over low to medium heat.
- When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat).
- When the bamboo shoots are coated with oil, add the tianmianjiang, minced green onions, and sake.
- Then, pour in the chicken soup (if you are using a wok, pour the liquid in around the edges).
- Add the sugar and soy sauce.
- Add the shiitake mushrooms and simmer for a short while.
- Season with pepper and add the katakuriko slurry.
- Do not add the slurry at once.
- Add it in 2-3 separate portions while stirring vigorously.
- When the sauce is thickened and heated through, turn off the heat and drizzle with 1 tablespoon of sesame oil.
- (if you like it spicy, add 1 tablespoon of ra-yu).
- Cook the noodles.
- This dish will taste best if you can finish cooking the noodles and the sauce at the same time.
- Once the noodles are cooked, rinse them under cold water to remove any excess starchiness.
- Drain well and drizzle with 1 tablespoon of sesame oil to coat the noodles.
- Plate the noodles and pour on the sauce.
- Arrange the cucumbers and shredded Japanese leeks.
- (Drain and pat them dry after washing.)