How to Prepare Delicious Zhajiangmian (with Meat-Miso)

How to Prepare Delicious Zhajiangmian (with Meat-Miso) Delicious, fresh and tasty.

Zhajiangmian (with Meat-Miso). Instead of tangy tomato, zha jiang is infused with a satisfyingly intense richness, salty and a bit sweet, with the heft of meat and the soft crunch of finely chopped There are many variations on zha jiang mian, but the basics are the same: meat (usually chopped or ground pork, sometimes seafood) and. Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness. Before coming to Europe, I worked in Beijing for quite a few years and I consider it as my second home.

The top photo doesn't feature all of the ingredients listed.

I had a lot of Japanese leek and ground meat in the refrigerator.

Zhajiangmian is a dish with many variations within China as well as Korean and Japanese interpretations.

You can cook Zhajiangmian (with Meat-Miso) using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Zhajiangmian (with Meat-Miso)

1. Prepare 4 of portions Udon (or somen or Chinese noodles).

2. You need 200 grams of Minced meat.

3. You need 1 clove of Garlic.

4. You need 1 of knob Ginger.

5. It’s 1/2 tbsp of Gochujang.

6. It’s 2 of Cucumber.

7. Prepare 1 of Japanese leek.

8. Prepare 1 of Myoga ginger.

9. Prepare 4 of Poached eggs.

10. You need 1 tbsp of ＊ Sugar.

11. It’s 2 tbsp of ＊ Miso.

12. It’s 1 tsp of ＊ Chinese soup stock.

13. You need 1 tbsp of ＊ Ground sesame seeds.

14. You need 100 ml of ＊Water.

The essence of this dish consists of a fried bean.

Zhajiangmian Is the Perfect Combination of Salty, Sweet, and Savory.

In Mandarin Chinese, the word zhajiang means "fried sauce," and that sauce is composed of a hodgepodge of various aged and salty sauces slung together over high heat and then draped over wheat noodles to make zhajiangmian.

Zhajiangmian made with Japanese miso in place of the bean paste is a delicious, elegant variation.

Zhajiangmian (with Meat-Miso) instructions

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 its 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..

The Korean adaptation of the dish is called jajangmyeon, which gets its darker colour - almost black - from the use of black bean paste, instead of the Chinese soybean or broad bean paste.

Black bean paste, cucumber, daikon radish, jjajangmyeon noodles, korean radish, olive oil, onion, pork belly, potato, potato starch powder, sesame oil, vegetable oil, water, zucchini.

But its territory is far beyond Beijing.

And this pork gravy changes from northern China to Southern China with the most two essential sauces stay the same: sweet bean sauce and soybean paste.

Zhajiangmian is a Beijing specialty consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers.