Mabo Harusame
Harusame glass noodles in savory and spicy Mabo sauce
Equipment
- wok or frying-pan
Ingredients
- 1 tsp garlic (finely chopped)
- 1 tsp ginger root (finely chopped)
- 1/2 bunch garlic chive
- 1 tsp Katakuriko potato starch (or corn starch)
- 2 tsp oil
- 4 oz ground pork
- 2 tsp Doubanjiang (or any chili paste)
- 2.5 oz Harusame, dried (Japanese glass noodles )
- 1 cup water
- 1 tsp sugar
- 1/4 tsp salt
- 1 Tbsp sake
- 2 Tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Finely chop the garlic and ginger root. Cut the garlic chives into 1/2" (1.2 cm) pieces. Mix the potato starch with 1 teaspoon of water. Set everything aside.
- In a wok, heat oil over medium heat and sauté the garlic and ginger. Add the ground pork and cook for a few minutes until browned. Add the chili paste and cook for an additional minute.
- Meanwhile, cook the Harusame in boiling water for 2-3 minutes. Strain well.
- Add water, the garlic chives, and the cooked harusame to the wok. Turn the heat down to medium-low and let it simmer for a minute. Season with sugar, salt, sake, and soy sauce. Add the potato starch slurry and stir well until thickened. Finally, stir in the sesame oil.