Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, a perfected recipe for zhajiangmian. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

A Perfected Recipe for Zhajiangmian is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. A Perfected Recipe for Zhajiangmian is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook a perfected recipe for zhajiangmian using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make A Perfected Recipe for Zhajiangmian:

1. Prepare 4 servings Chinese noodles (fresh)
2. Take 150 grams~200 grams Ground pork
3. Take 1 Cucumber
4. Prepare 1/2 Japanese leek (the white portion only, shredded)
5. Get 1 ●Japanese leek (roughly chopped)
6. Take 1/2 ●Bamboo shoot (boiled)
7. Get 80 grams after rehydrated ●Dried shiitake mushrooms
8. Take 2 to 3 (if using fresh shiitake mushrooms)
9. Make ready 1 clove Garlic
10. Make ready 4 tbsp Tianmianjiang - Chinese sweet bean and flour sauce
11. Make ready 1 tsp Doubanjiang
12. Take 4 tbsp Soy sauce
13. Make ready 4 tbsp Sugar
14. Get 4 tbsp Shaoxing wine (or Japanese sake)
15. Get 160 ml Chicken stock
16. Get 1 pinch Pepper
17. Prepare 1 to 1 1/2 tablespoons Katakuriko
18. Take 2 tbsp Sesame oil
19. Prepare 1 tbsp Ra-yu (if you like it spicy)

Steps to make A Perfected Recipe for Zhajiangmian:

1. Cut the cucumbers into thin strips. Soak the shredded Japanese green onions in water and cover with plastic wrap. Place both in the refrigerator.
2. Roughly mince the ● marked ingredients (about 5-7 mm). Remove the green shoot-like core from the garlic before mincing finely. Measure out the other ingredients so that everything is ready to use.
3. Add the oil to a pan and before oil becomes too hot, add the garlic and doubanjiang. (If you are using a wok, coat the pan with oil then add about 1 tablespoon of oil with garlic and doubanjiang.) Heat the seasoning through over low to medium heat.
4. When garlic and douban jiang are flagrant, add the meat. Do not separate the meat right away. Wait a little bit before breaking up the meat (it tastes better that way) while cooking over low to medium heat.
5. When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat).
6. When the bamboo shoots are coated with oil, add the tianmianjiang, minced green onions, and sake. Then, pour in the chicken soup (if you are using a wok, pour the liquid in around the edges).
7. Add the sugar and soy sauce. Add the shiitake mushrooms and simmer for a short while.
8. Season with pepper and add the katakuriko slurry. Do not add the slurry at once. Add it in 2-3 separate portions while stirring vigorously.
9. When the sauce is thickened and heated through, turn off the heat and drizzle with 1 tablespoon of sesame oil. (if you like it spicy, add 1 tablespoon of ra-yu).
10. Cook the noodles. This dish will taste best if you can finish cooking the noodles and the sauce at the same time. Once the noodles are cooked, rinse them under cold water to remove any excess starchiness. Drain well and drizzle with 1 tablespoon of sesame oil to coat the noodles.
11. Plate the noodles and pour on the sauce. Arrange the cucumbers and shredded Japanese leeks. (Drain and pat them dry after washing.)

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