Name: SPICY EGGPLANT JA-JA-MEN UDON
Ingredients: 2 cups peeled cubed eggplant ((1/2-inch cubes)); 1/2 cup chopped green bell pepper (( 1/2-inch pieces)); 1/3 cup drained canned bamboo shoots (, cut into 1/2-inch pieces); 4 scallions (, green and white parts separated); 3 Tbsp sake; 2 Tbsp aka miso ((red miso) - available in wholefood store or any Asian grocery store); 2 Tbsp tahini ((sesame paste)- I used tahini); 6 Tbsp soy sauce; 2 Tbsp tobanjan ((Chinese chili paste)); 5 Tbsp mirin; 1/2 cup dashi; 2 Tbsp canola oil; 1 Tbsp minced garlic; 1 Tbsp minced ginger; 8 oz (1 cup) ground pork; 2 Tbsp sesame oil; 1 lb (about 450 g) dried udon noodles; 2 Tbsp corn starch + 2 Tbsp water

Combine the eggplant, bell pepper, and bamboo shoots in a bowl and cover with cold water. Soak for 10 minutes, then drain well. In the meantime, mince the green parts of the scallions and thinly slice the white parts on an angle, and set aside
Combine the sake, miso, tahini, soy sauce, tobanjan, mirin, and dashi in a bowl and set aside. In a small bowl or cup, mix together the cornstarch and water to make a smooth paste, and set aside
Heat the vegetable oil in a saute pan set over medium-high heat. Add the garlic and ginger. Cook, stirring constantly, until the garlic is golden brown, about 2 minutes
Add the pork and minced green scallion. Use a wooden spatula to combine these ingredients with the garlic and ginger. Cook for 3 minutes, then add the vegetables and cook for 1 minute longer. Add the sesame oil and decrease the heat to medium. Cook for 3 minutes longer, constantly stirring to combine the pork
Add the sake and miso mixture, mixing well. Add the cornstarch mixture (be sure to whisk it again if the cornstarch and water have separated). Stir well and cook until the sauce thickens, about 2 minutes. Remove from the heat
Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well. Divide the noodles among 4 plates
Return the sauce to the stove top and set over medium heat; stir until the sauce is heated through, then pour one-fourth of the sauce over each plate. Garnish each with 1 Tbsp of the reserved sliced white scallion

2 comments

wey-wey May 11, 2015 - 7:56 am

Made this last night for guests and they really liked it! Thanks, Marvellina. The new format for your website is very nice.

Marvellina May 12, 2015 - 1:55 pm

Hi wey-wey,

I’m glad your guest liked them 🙂 It’s nice to get some feedbacks. Thank you, I keep changing the format I know ha..ha… !!

SPICY EGGPLANT JA-JA-MEN UDON

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