A novel take on Jajamen noodles featuring tomatoes, presented by Chef Tomoyoshi Wakiya. Instead of the usual sweet bean paste, white miso creates a refreshingly deep and savory Chinese flavor. This evolved Jajamen, with the rich umami of minced meat and tomatoes, is sure to delight the whole family. Enjoy it with various toppings for a personalized experience.
Ingredients
Main Ingredients (2 servings)
- Pork Mince 60g
- Tomatoes 200g
- Chinese Noodles 2 servings
- Green Onions (finely chopped) 2 tbsp
- Ginger (finely chopped) 1 tbsp
- Garlic (finely chopped) 1 tbsp
Seasonings
- [A] White Miso 4 tbsp
- [A] Sugar 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 2 tbsp
- Potato Starch Slurry 1 tsp
- Sesame Oil 2 tbsp
- Noodle Cooking Water 3 tbsp
Steps
- Blanch and dice 200g of tomatoes.
- Cook 2 servings of Chinese noodles in plenty of boiling water according to package directions (approx. 5 minutes).
- Place 60g of pork mince in a frying pan and cook over low heat, breaking it up until it turns white.
- Push the minced meat to the side of the pan. Add 2 tbsp of chopped green onions, 1 tbsp of chopped ginger, and 1 tbsp of chopped garlic to the center and stir-fry over medium heat until fragrant.
- Mix everything together and simmer the blanched tomatoes.
- In a bowl, combine 4 tbsp of white miso, 2 tbsp of sugar, 2 tbsp of cooking sake (rice wine), and 2 tbsp of soy sauce. Mix well to prevent lumps.
- Add 3 tbsp of noodle cooking water to the prepared seasoning mixture and mix further.
- Add the mixed seasoning to the tomato and minced meat in the frying pan and simmer to combine.
- For the finishing touch, add 1 tsp of potato starch slurry to thicken, then drizzle in 2 tbsp of sesame oil. The key is not to make the sauce too thick, which helps it coat the noodles better.
- Serve the cooked Chinese noodles in a bowl, generously top with the sauce, and it's ready! Garnish with cucumber, ginger, or perilla leaves (myoga) if desired.
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