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a summer dish ~ Noodles with soy bean paste Beijing style (zhajiangmian) | ジャージャー和風麺

Our world has become so convenient with just one ‘click’ and ‘google search’ at our finger tips. Keeping up with the speed is downright impossible, at times quite stressful with new technologies, words, services, cropping up like bean sprouts on a daily basis. Without this blog work, assured I will most likely be on a boat far left behind without even bothering to catch up.

Although most everything is transforming into a digital format, I still like to retain my habit of reading the newspaper and paperbacks in paper form which I, also like to read the articles of recipes provided by reputable chefs.

This is a summer menu which I tried, quite soothing on hot summer day.



Noodles with soy bean paste Beijing style (zhajiangmian) | ジャージャー和風麺

Cuisine: ChineseDifficulty: Easy


Prep time


Cooking time





  • Chop off the roots of leek and finely chop the leeks. Peel the ginger and chop it roughly. | 長ネギは根を切り落としみじん切りにする。生姜は皮をむいて粗くみじん切りにする。
  • In a frying pan, add 2 tablespoons of sugar, 200 cc of water, Tenmenjang, Toubanjang, and starch, mix to dissolve. | フライパンに砂糖大匙2杯と水200cc、テンメンジャン、トウバンジャン、片栗粉を入れ、混ぜ溶かす。
  • Add ground pork, chopped leeks and ginger, 2 tablespoons of soy sauce, and Japanese-style granule stock and simmer at medium heat for about 5 minutes. Turn off the heat cooking, add Japanese pepper (sansho) and sesame oil, and let it chill in the refrigerator.
    | 豚ひき肉とネギ、生姜、醤油大匙2杯を加え、和風顆粒粒を入れたら中火で約5分に詰める。煮詰まったら火を止め冷まし、粉山椒とごま油を加、冷蔵庫でさらに冷ます。
  • Cut off at both ends of the cucumber and slice into three equal halves. | きゅうりは両端を切り落とし、長さ3等分にして千切りにする。
    Myoga, cut into round slices. | ミョウガは輪切りにする。
  • Boil the boiled udon noodles and wash well to chill in cold water and decorate in order with cucumber, meat miso and myoga. ゆでたうどんを冷水で締めて、きゅうり〜肉味噌〜ミョウガの順に飾り付けする。


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