Dan Dan Noodle Hot Pot with Lots of Cabbage and Bean Sprouts

Name: Dan Dan Noodle Hot Pot with Lots of Cabbage and Bean Sprouts
Yield: 2 servings
Cuisine: American
Ingredients: 1 Sesame oil; 1 clove Garlic; 1 piece Ginger; 170 grams Ground mixed pork and beef (or use ground chicken for a lighter flavor); 1/2 ○Japanese leek (for the meat-miso); 2 tsp ○Doubanjiang; 2 tsp ○Shaoxing wine (or cooking sake); 800 ml ●Hot water; 1 1/2 tbsp ● Chinese soup stock; 4 tbsp ●Zhi ma jiang (or ground sesame seeds, or tahini); 1 1/2 tbsp ●Vinegar; 1 1/2 tbsp ●Soy sauce; 4 tbsp ●Ground sesame seeds; 3 tbsp ●Ra-yu with Szechuan pepper (or regular ra-yu with chili pepper); 1 ●Black pepper; 2 head Bok choy; 1/2 Cabbage; 1 and 1/2 stalks Japanese leek (for the hot pot); 1 bag Bean sprouts; 1 bunch Enoki mushrooms

cookpad.japan @cookpad_jp

The dan dan noodles at my favorite restaurant has lots of cabbage and bean sprouts in it.
I love vegetables, so as I was adding more and more to my plate at the restaurant, I thought that a dan dan noodle style hotpot at home would be delicious.

The 1/2 bag of bean sprouts and shredded cabbage in Step 6 is delicious cooked through, but you want to leave the crunchy texture, so just cook briefly.
I added kamaboko (fish cakes) this time, but you could add atsuage as well. Recipe by milestone

cookpad.japan @cookpad_jp

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Ingredients

2 servings

For the meat-miso:
1Sesame oil
1 cloveGarlic
1 pieceGinger
170 gramsGround mixed pork and beef (or use ground chicken for a lighter flavor)
1/2○Japanese leek (for the meat-miso)
2 tsp○Doubanjiang
2 tsp○Shaoxing wine (or cooking sake)
For the soup:
800 ml●Hot water
1 1/2 tbsp● Chinese soup stock
4 tbsp●Zhi ma jiang (or ground sesame seeds, or tahini)
1 1/2 tbsp●Vinegar
1 1/2 tbsp●Soy sauce
4 tbsp●Ground sesame seeds
3 tbsp●Ra-yu with Szechuan pepper (or regular ra-yu with chili pepper)
1●Black pepper
Hotpot additions:
2 headBok choy
1/2Cabbage
1and 1/2 stalks Japanese leek (for the hot pot)
1 bagBean sprouts
1 bunchEnoki mushrooms

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Steps

1

Make the meat-miso: Spread sesame oil in a pan and stir fry the finely chopped garlic and ginger. When it's fragrant, add the ground meat and keep stir frying.
2

Meat-miso continued: When the ground meat is cooked through, add the finely chopped leek, shaoxing wine and doubanjiang and stir fry some more. Transfer to a plate.
3

Prepare the vegetables: Separate the leaves one by one from the root end. Slice the leek diagonally. Take the root end off the enoki mushrooms and shred.
4

Vegetables, continued: Cut 2/3 of the cabbage into pieces. Shred the remaining 1/3.
5

Put the ● flavoring ingredients in a pot and bring a boil. Add the vegetables from Step 3, the cut up (not shredded) cabbage from Step 4, and the meat-miso from Step 2.
6

When it's cooked through, add 1/2 of the bean sprouts on top and simmer (kamaboko not listed)
7

Add the rest of the bean sprouts and the shredded cabbage, and it's done.
8

The cabbage and bean sprouts are delicious simmered until tender too.
9

Variations: beef tendon, harusame glass noodles, Chinese chives, shiitake mushrooms, wiener sausages, spinach, meatballs, tofu, daikon radish.
10

Variation: As the 'shime' (last course) for the hot pot, try pho noodles, ramen noodles, plain rice or udon noodles.
11

Variation: Add miso for Miso-dan dan nabe.