Simple Way to Prepare Perfect Zhajiangmian (with Meat-Miso)

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, zhajiangmian (with meat-miso). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Here the meat-miso sauce is served with rice and sprinkled with some chopped green onions. A version of the zhajiangmian with chopped green onions and sesame seeds as topping. Jajamen has its origins in Chinese Zhajiangmian, but has since evolved to suit the locals' taste buds. Jajamen noodles, a variant of udon, are served dry with a scoop of meat miso, a handful of sliced green onions and sliced cucumbers, with ginger on the side.

Zhajiangmian (with Meat-Miso) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Zhajiangmian (with Meat-Miso) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have zhajiangmian (with meat-miso) using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Zhajiangmian (with Meat-Miso):

1. Prepare 4 portions Udon (or somen or Chinese noodles)
2. Get 200 grams Minced meat
3. Make ready 1 clove Garlic
4. Take 1 knob Ginger
5. Prepare 1/2 tbsp Gochujang
6. Make ready 2 Cucumber
7. Take 1 Japanese leek
8. Prepare 1 Myoga ginger
9. Take 4 Poached eggs
10. Take 1 tbsp ＊ Sugar
11. Prepare 2 tbsp ＊ Miso
12. Get 1 tsp ＊ Chinese soup stock
13. Get 1 tbsp ＊ Ground sesame seeds
14. Get 100 ml ＊Water

You could also add a drizzle of ra-yu for adults. Use a deep-flavored miso such as red miso. Boil the noodles, coat in the sesame oil, and transfer to a dish. Top the noodles with the soft-boiled egg cut in half, the lettuce, bean sprouts, and meat miso.

Instructions to make Zhajiangmian (with Meat-Miso):

1. Shred the cucumber. Shred the myoga ginger. Slice the leek to make fine strips. Grate the garlic and ginger.
2. Heat vegetable oil in a frying pan (not listed). Lower the heat and saute the garlic and ginger.
3. When it's aromatic, add the meat and gochujang in a pan to cook over medium heat.
4. When the meat is nearly cooked, add the ＊ seasoning to the pan and simmer the pork until the sauce is almost reduced.
5. Serve the noodles in bowls. Top with plenty of cucumber and meat miso. Top with a poached egg, leeks, myoga ginger and ground sesame seeds if you prefer.
6. You could also add sliced tomatoes for a summery dish.

Boil the noodles, coat in the sesame oil, and transfer to a dish. Top the noodles with the soft-boiled egg cut in half, the lettuce, bean sprouts, and meat miso. It is served with a scoop of meat misowhich is a combination of mincedpork, onion, dried shitake mushrooms, water, vegetable oil, sake, garlic, ginger, miso, mentsuyu, sugar, black ground sesame, and sesame oil. It is then garnished with cucumber, spring onions, and ginger. Make the meat-miso according to the cited recipe, add the katakuriko slurry and stir to thicken.

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