Zha Jiang Mian (Noodles in black bean sauce)
Noodles with black bean sauce is a dish that can be found in Chinese, Korean and Japanese cuisine. Originated in China, it is typically made with soybean paste. The Korean Jajangmyeon sauce is typically jet black, pungent, and salty. The Japanese version Ja Ja Men is a ramen dish that incorporates miso for a slightly sweeter taste. This recipe blends the Chinese and Japanese versions without soybean paste. The sauce is really rich, sweet, and savory, and loaded with flavor. If you don’t have noodles, you can also enjoy the sauce with a fresh bowl of rice or just about anything else.
英語レシピの後に、日本語レシピが続きます。
Ingredients
2 servings
Rice noodles (2 servings)
Cucumber or zucchini
4 dried shiitake mushrooms (rehydrated overnight)
3.5 oz (100g) shiitake juice (rehydrated shiitake liquid)
2 tbsp sesame oil (for finish)
1 tbsp rice oil (for stir-frying vegetables)
3 tbsp garlic (thinly sliced)
1 medium onion (230g)
1/2 red bell pepper (70g)
4.2 oz (120g) carrot
3 tbsp gluten-free soy sauce or 2 tbsp regular soy-sauce
1 tbsp shaoxing wine or sake
2 tsp red miso
4 tbsp hoisin sauce (gluten-free)
4 tbsp blackstrap molasses
2 tsp korean chili flake
0.7 oz (20g) douchi (dried black bean)
2 tbsp coconut sugar
Instructions
Soak the dried shiitake mushrooms in cold water and refrigerate them for 24 hours.
Chop the garlic, onion, red bell pepper, carrot, and shiitake mushrooms.
Stir fry with rice oil for about 10 minutes.
Blend the stir-fried ingredients and shiitake liquid until smooth.
Transfer to a pot and add the soy sauce, Shaoxing wine, miso, hoisin, molasses, dried black beans (chopped), coconut sugar and simmer for about 10 minutes.
Turn off the heat add sesame oil and mix.
Boil noodles and tangle with the sauce, add chopped cucumber or zucchini as a garnish and serve.
炸醤麺
2人分
ライスヌードル ... 2人分
胡瓜やズッキーニ
干し椎茸 ... 4個(水に戻す)
胡麻油(仕上げ用) ... 大さじ2
米油(野菜を炒めるため) … 大さじ1
野菜ブロス
にんにく(薄切り) ... 大さじ3
玉ねぎ ... 中1個 (230g)
レッドベルペッパー ... 1/2個(70g)
人参 ... 120g
椎茸の戻し汁 ... 100g
調味料
紹興酒、又は日本酒 ... 大さじ1
醤油 ... 小麦不使用の場合は大さじ3、濃口醤油の場合は大さじ2
赤味噌 ... 小さじ2
ホイシンソース(グルテンフリー) ... 大さじ4
モラセス ... 大さじ4
コチュガル ... 小さじ2
豆豉 ... 20g
ココナッツシュガー ... 大さじ2
作り方
24時間前から、干し椎茸を水に戻しておきます。(必ず冷水で、冷蔵庫に入れて戻す)
にんにくと野菜ブロスの材料をぶつ切りに切る。
⑵で切った材料と干し椎茸を米油で10分ほど炒める。
ブレンダーに⑵の材料と椎茸の戻し汁を入れ、攪拌する。
お鍋に移し、【調味料】と一緒に弱火で10分煮込む。火を止めてから、胡麻油を加えて混ぜる。
茹でた麺に絡めて、胡瓜(ズッキーニ)とお皿に盛りつけて、完成です。