Quote:
Noodles with Meat and Miso Sauce (Zha Jiang Mian)
Ingredients (Serves 4)
\*8 shrimps (100g)
\*1/2 bamboo shoot, boiled
\*3 dried shiitake mushrooms
\*5 tbsp miso
\*3 tbsp soy sauce
\*1 tbsp sugar
\*2 tbsp shokoshu Chinese sake
\*1 tsp granulated Chinese chicken stock
\*200g ground pork
\*1 Japanese leek, finely chopped
\*2 tsp ginger, finely chopped
\*1 tbsp garlic, finely chopped
\*2 portions Chinese noodles
\*1 cucumber
\*1 Japanese leek
1. Make a slice along the backs of the shrimps, devein them using a bamboo skewer, and slice them finely.
2. Cut the boiled bamboo shoot and rehydrated dried shiitake mushrooms into 5mm pieces.
3. Dissolve the miso with the soy sauce, add the sugar, and stir until the mixture becomes paste-like in a bowl.
4. Fry the finely chopped garlic and ginger, and half of the chopped Japanese leek in a flying pan. Add the ground pork, and fry over a high heat. Add the shiitake mushrooms, bamboo shoot, and shrimps.
5. Pour in the shokoshu and chicken stock., add the miso mixture, and simmer on a low heat for about 10 minutes. Add the rest of the chopped Japanese leek, and turn off the heat.
6. Boil the noodles as indicated on the package, wash them in ice water, and drain them well.
7. Serve the noodles in a dish, add the meat and miso sauce, and top with julienned cucumber and Japanese leek.
RecipesTop
Daikon Pickled in Shokoshu
Ingredients (Serves 4)
\*400g daikon radish
\*1/3 tsp salt
\*1/2 cup/100ml shokoshu, Chinese sake
\*1/2 cup/100ml soy sauce
\*1 tsp sichuan pepper
\*1 tbsp vinegar
\*20g sugar
1. Peel the daikon and cut into 1.5cm by 6cm-long sticks.
2. Put the daikon in a bowl and toss them with the salt. Place the stone weight on top of the daikon and press it for about 30 minutes.
3. Empty the daikon into a colander, and squeeze it tightly with a dish towel. Put it into an airtight plastic bag.
4. Combine the soy sauce, shokoshu, sugar, vinegar, and sichuan pepper in a bowl.
5. Pour this mixture into the plastic bag, and keep it in the refrigerator for two hours.
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