Top with the meat toppings and garnish with chopped spring onions.Place the noodles in the bowl with sauce.Strain the noodles and toss a few times to remove water.The more flour you used to dust the noodles the largest the pot of water I suggest you use as the flour will cause the water to thicken and burn the noodles. The best way to judge is by taking out a strand and tasting it. Cook in a pot of boiling water for 2 to 3 minutes depending on the thickness.Sesame seed roaster made by Kanaami Tsuji (金網つじ) in Kyoto Reserve green onions for topping later with the meat. Taste and adjust with salt to your liking.Mix everything back together and fry until done to your liking.Add in the Tianmianjiang and fry in the oil until fragrant. Push the pork to the sides of the wok and allow the oil to pool at the bottom.Add in the sake and soy sauce and deglaze the wok.Add in the mince pork and fry until fragrant and then add in the ginger.Heat the oil in a pan or wok until just smoking.Store in a ziplock in the fridge or use immediately.If the noodles/dough starts to stick to the tabletop, dust lightly with flour to prevent sticking.(I cut mine into thick strips out of preference).= Cut the dough using the machine’s cutter into thin noodles, which is the traditional style.roll out the dough starting from the largest number on your pasta machine and slowly work your way down to a low number that suits your desired thickness (5 for my machine).(Go watch a youtube video if any of this isn’t clear!).Cut the folded dough into noodles of desired thickness with a sharp knife.Fold the dough once and dust with flour again before folding again and dusting again.Try to roll the dough out into a rectangular shape. Roll out the dough to your desired thickness with a rolling pin and dust with flour.Place in a ziplock bag or cover with a wet towel and rest for 30 minutes.Knead until it bounces back slightly when pressed lightly with a finger.Mix together the flour and water and start kneading the dough all the flour has come off the side of the bowl.608g of high protein flour (bread flour).Or for 900g of fresh noodles (6 Servings) Store the rest in a jar and keep in the fridge for future use.įresh Noodles* (read at the end for notes)įlour : Salt ratio of 1 : 0.02 (2% salt in Baker’s percentages) Mix all the ingredients together until completely combined and measure out 60g of the sauce per serving of noodles.If oil from the sesame seed paste has seperated, mix back together into a uniform consistency before use.15g Kagoshima Black Vinegar (黒酢) substitute with Chinese Black Vinegar (Chinkiang).30g of Sesame Paste* (Recipe underneath).Sauce for 6 servings, each serving being: So in this recipe, extra effort is put into making the Chinese Sesame Seed Paste (芝麻酱), but feel free to use a store brought one. To me, Dan Dan noodles isn’t about its spicy Sichuan punch, but about how it uses sesame seed paste to balanced out the other spices during the “dry-tossing” or Gan Ban stage (干拌). The resulting outcome is a dish with more ingredients that isn’t as light, compared to Shisen Hanten’s version that is lighter but compensates using MSG. However, I tried to recreate the dish without the use of MSG, but instead using the actual flavours of the ingredients. Having been invented in Japan, it’s also quite widely used. If anything the use of MSG in moderation is acceptable and helps improve a flavour in dish. To be completely honest, it’s very obvious eating at Shisen Hanten that they use MSG heavily in their cooking, not that I have anything against MSG. However, this takeaway meal wasn’t to be eaten immediately, but to be flown all the way back home to my kitchen where we could breakdown the recipe. So, when I happened to be transiting through Changi airport, my friend kindly picked me up from the airport and ordered a serving of Shisen Hanten’s Dan Dan Noodles for takeaway. Whilst they were famous for their Mapo Tofu, having eaten there a few times, I was always blown away by their dry Dan Dan Noodles. In 2014, Chen Kenmin’s grandson, Chen Kentaro, moved to Singapore to open a high end branch of Shisen Hanten situated in the Mandarin Orchard Singapore, which went on the earn 2 Michelin stars. Chen Kenichi himself also became an Iron Chef and went on to becoming the longest serving Iron Chef throughout the show’s life. In 1958, he opened Shisen Hanten in Japan, and with his son, Chen Kenichi (陳建一), franchised many branches of the restaurant throughout Japan. In Japan, the go to name for Sichuan cuisine was the late Chen Kenmin (陈建民), who’s gain to fame was serving as the chef for Chinese cuisine on the Iron Chef TV show. One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is not an element of traditional washoku.
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