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A Perfected Recipe for Zhajiangmian

Steps Cook Recipes A Perfected Recipe for Zhajiangmian using 19 ingredients and 11 steps

A Perfected Recipe for Zhajiangmian - After a lot of experimentation, I was finally able to arrive at something I could be confident in. I use three servings of noodles to share between my husband and I, and use leftover sauce for udon noodles, somen noodles and Great recipe for A Perfected Recipe for Zhajiangmian. I really wanted to eat Zhajiangmian and worked on the recipe all summer. After a lot of experimentation, I was finally able to arrive at something I could be confident in. I use three servings of noodles to share between my husband and I, and.

A Perfected Recipe for Zhajiangmian

If the title of this post does nothing for you, stop for a minute and listen.

The sounds you hear are squeals of excitement and moans of hunger from all the people for whom the three words zha jiang mian evoke yearning memories of their favorite comfort food, a deeply flavorful noodle bowl from childhood.

You can have A Perfected Recipe for Zhajiangmian using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients make A Perfected Recipe for Zhajiangmian

  1. Prepare servings Chinese noodles (fresh).
  2. It's grams~200 grams Ground pork.
  3. You need Cucumber.
  4. Prepare Japanese leek (the white portion only, shredded).
  5. Prepare ●Japanese leek (roughly chopped).
  6. You need ●Bamboo shoot (boiled).
  7. You need after rehydrated ●Dried shiitake mushrooms.
  8. Prepare to 3 (if using fresh shiitake mushrooms).
  9. Prepare Garlic.
  10. Prepare Tianmianjiang - Chinese sweet bean and flour sauce.
  11. You need Doubanjiang.
  12. It's Soy sauce.
  13. You need Sugar.
  14. It's Shaoxing wine (or Japanese sake).
  15. You need Chicken stock.
  16. It's Pepper.
  17. Prepare to 1 1/2 tablespoons Katakuriko.
  18. It's Sesame oil.
  19. Prepare Ra-yu (if you like it spicy).

A Perfected Recipe for Zhajiangmian instructions

  1. Cut the cucumbers into thin strips. Soak the shredded Japanese green onions in water and cover with plastic wrap. Place both in the refrigerator..
  2. 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..
  3. 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..
  4. 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..
  5. When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat)..
  6. 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)..
  7. Add the sugar and soy sauce. Add the shiitake mushrooms and simmer for a short while..
  8. 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..
  9. 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)..
  10. 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..
  11. Plate the noodles and pour on the sauce. Arrange the cucumbers and shredded Japanese leeks. (Drain and pat them dry after washing.).

A Perfected Recipe for Zhajiangmian - The flavor is so unique and intense that it is the best rich source I ever tasted. The sauce is created with some improvisation on the Chinese noodles from northern China called 'fried sauce noodles' (also known as Zhajiangmian 炸酱面 /minced pork noodles). Zhajiangmian 炸酱面 aka Fried Sauce Noodles. My grandfather used to make zhajiangmian for his kids and grandkids. His fried sauce was a hearty shade of brown, thick with bean curd, pork loin, and green peas. It was a perfect balance between sweet, savory and spicy. I make Zhajiangmian frequently when I am busy and this recipe lasts me for a week of dinners. Thank you and good luck