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1
Cut the cucumbers into thin strips.
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2
Soak the shredded Japanese green onions in water and cover with plastic wrap.
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3
Place both in the refrigerator.
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4
Roughly mince the marked ingredients (about 5-7 mm).
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5
Remove the green shoot-like core from the garlic before mincing finely.
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6
Measure out the other ingredients so that everything is ready to use.
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7
Add the oil to a pan and before oil becomes too hot, add the garlic and doubanjiang.
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8
(If you are using a wok, coat the pan with oil then add about 1 tablespoon of oil with garlic and doubanjiang.)
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9
Heat the seasoning through over low to medium heat.
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10
When garlic and douban jiang are flagrant, add the meat.
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11
Do not separate the meat right away.
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12
Wait a little bit before breaking up the meat (it tastes better that way) while cooking over low to medium heat.
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13
When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat).
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14
When the bamboo shoots are coated with oil, add the tianmianjiang, minced green onions, and sake.
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15
Then, pour in the chicken soup (if you are using a wok, pour the liquid in around the edges).
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16
Add the sugar and soy sauce.
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17
Add the shiitake mushrooms and simmer for a short while.
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18
Season with pepper and add the katakuriko slurry.
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19
Do not add the slurry at once.
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20
Add it in 2-3 separate portions while stirring vigorously.
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21
When the sauce is thickened and heated through, turn off the heat and drizzle with 1 tablespoon of sesame oil.
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22
(if you like it spicy, add 1 tablespoon of ra-yu).
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23
Cook the noodles.
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24
This dish will taste best if you can finish cooking the noodles and the sauce at the same time.
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25
Once the noodles are cooked, rinse them under cold water to remove any excess starchiness.
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26
Drain well and drizzle with 1 tablespoon of sesame oil to coat the noodles.
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27
Plate the noodles and pour on the sauce.
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28
Arrange the cucumbers and shredded Japanese leeks.
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29
(Drain and pat them dry after washing.)
