Zhajiangmian (with Meat-Miso). 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. When it's aromatic, add the meat and gochujang in a pan to cook over medium heat.

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

Ingredients of Zhajiangmian (with Meat-Miso)

Prepare 4 of portions Udon (or somen or Chinese noodles).
Prepare 200 grams of Minced meat.
It's 1 clove of Garlic.
Prepare 1 of knob Ginger.
Prepare 1/2 tbsp of Gochujang.
Prepare 2 of Cucumber.
Prepare 1 of Japanese leek.
You need 1 of Myoga ginger.
Prepare 4 of Poached eggs.
You need 1 tbsp of ＊ Sugar.
It's 2 tbsp of ＊ Miso.
It's 1 tsp of ＊ Chinese soup stock.
It's 1 tbsp of ＊ Ground sesame seeds.
Prepare 100 ml of ＊Water.

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. 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.

Zhajiangmian (with Meat-Miso) instructions

Shred the cucumber. Shred the myoga ginger. Slice the leek to make fine strips. Grate the garlic and ginger..
Heat vegetable oil in a frying pan (not listed). Lower the heat and saute the garlic and ginger..
When it's aromatic, add the meat and gochujang in a pan to cook over medium heat..
When the meat is nearly cooked, add the ＊ seasoning to the pan and simmer the pork until the sauce is almost reduced..
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..
You could also add sliced tomatoes for a summery dish..

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. Cut the shiso leaves into thin strips, rinse with water, and drain. In a large pot, boil the udon noodles. When they are done boiling, rinse them well in water to remove starchiness.