Zha Jiang Mian-Style Udon with Meat Miso

Name: Zha Jiang Mian-Style Udon with Meat Miso
Yield: Serves 4 servings
Ingredients: 3.5 oz bamboo shoots (about 100g), finely chopped; 10.5 oz ground pork (about 300g); 1 stalk green onion, finely chopped; 2 tablespoons toasted sesame oil (about 30ml); 1 clove garlic, minced; 5 tablespoons miso (about 75ml); 3 tablespoons sugar (about 45ml); 3-4 tablespoons soy sauce (about 45–60ml); 1 tablespoon each sake and mirin (about 15ml each); 1 tablespoon oyster sauce (about 15ml); 3 tablespoons water (about 45ml); 1 teaspoon Chinese chicken bouillon powder (about 5ml); 1 tablespoon cornstarch (about 15ml); 2 tablespoons water (about 30ml); Udon noodles for 4 servings, any style you like; as needed Toppings of your choice,

ＯＢＵ @cook_40085829

Top udon noodles with meat miso containing bamboo shoots for a dish inspired by Zha Jiang Mian. Regular miso works perfectly for this recipe—no need for special ingredients! You can also use Chinese noodles if you prefer.
Recipe background:
Since I rarely use sweet bean sauce (tianmianjiang), I substitute with everyday miso and sugar to create a Zha Jiang Mian-style flavor.

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Ingredients

Serves 4 servings

3.5 ozbamboo shoots (about 100g), finely chopped
10.5 ozground pork (about 300g)
1 stalkgreen onion, finely chopped
2 tablespoonstoasted sesame oil (about 30ml)
1 clovegarlic, minced
5 tablespoonsmiso (about 75ml)
3 tablespoonssugar (about 45ml)
3-4 tablespoonssoy sauce (about 45–60ml)
1 tablespooneach sake and mirin (about 15ml each)
1 tablespoonoyster sauce (about 15ml)
3 tablespoonswater (about 45ml)
1 teaspoonChinese chicken bouillon powder (about 5ml)
1 tablespooncornstarch (about 15ml)
2 tablespoonswater (about 30ml)
Udon noodles for 4 servings, any style you like
as neededToppings of your choice,

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Steps

1

Finely chop all the ingredients. Heat the sesame oil in a skillet, then sauté the bamboo shoots, green onion, and garlic.
2

Add the ground pork and continue to cook, breaking it up as it browns.
3

Mix together all the seasonings. Add them to the pan. Start by adding 3 tablespoons of soy sauce; after mixing and tasting, add the remaining 1 tablespoon if needed.
4

Gradually stir in the cornstarch slurry (cornstarch mixed with water) until the sauce thickens to your liking.
5

Serve over cooked dried udon noodles. Top with cucumber, cherry tomatoes, soft-boiled egg, and shredded green onion, or any toppings you like.