A vegetal version on jajamen, a dish from Morioka, a city in the prefecture in the North of Japan. Chinese migrants brought there the recipe of zha jiang mian and the Japanese variation took a new name. The most obvious difference is in the type of noodles, but Chinese noodles are also served in Japan.
The principle : you stir-fry ground pork, you add a special fermented bean spicy sauce. You serve it on noodles, with raw or cooked veggies, etc… From that, 1000 variations.
I stir-fried minced fresh garlic and ginger. Added azuki beans (already cooked), a 1tbs of sauce, 1/2 cup of water, 1/4 cup of Chinese black rice vinegar, freshly ground Sichuan pepper. Simmered briefly. Poured on the hot noodles.
Leek (green part was blanched, white is raw), raw daikon radish.
Shichimi togarashi, 7 spice mix. And a drizzle of fragrant sesame oil.
Sweetness to balance the heat. A creamy and tasty kinodofu (silky tofu).
The meal :
Cal436 F10.4g C68.3g P21.3g