SPICY EGGPLANT JA-JA-MEN UDON

A while ago I made Zha jiang mian/ sweet and spicy beef noodles. Zha jiang mian noodle is originated from Northern China. The Japanese version is called Ja-ja-men and I believe the Korean version is call jajangmyeon. The noodle is served with ground beef/pork along cooked with the rich thick sauce poured on top of the noodles. Think of it as the Japanese version of spaghetti and Bolognese sauce.

Ja-ja-men is a popular noodle dish in Japan. Japanese loves its spicy miso and garlicky flavors. We do too. When I cooked this my mom asked me for the recipe. lol!!

SPICY EGGPLANT JA-JA-MEN UDON

Servings 4 servings

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Ingredients

  

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• 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

Instructions

 

• 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

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