It has been a while! I wanted to share with you something I made for my Japanese module coursework, a recipe for black bean sauce from my mum. The images are all in Japanese but I will write the translation below 🙂 I have separated it into parts corresponding with each page.
Just a disclaimer, I’m not an expert recipe writer, and my mum is notorious for avoiding specifying ingredient amounts, so you may wish to tweak this if for example you want your sauce gloopier (more cornstarch) or less gloopy (less cornstarch), etc. I am open to questions if you have any, and if I can’t answer I can ask my mum!
- Meat (suggestion: 3-4 chicken thighs or 450g of beef)
Vegetarian options: 1 block of firm tofu or quorn etc.
- 5cm ginger
- 4 cloves garlic
- 3 spring onions for paste and 2 thinly sliced for topping
- 25g fermented black soy beans
- Fresh chillis (or as many or few as you wish)
- 10g cornstarch
- 1 bell pepper (mum’s suggestion – red – I prefer green though!)
- Soy sauce
- Oil for frying
- First off, although not mentioned in my JP recipe (because brevity was important and I was also on a deadline), my mum recommended marinating the meat/tofu with a bit of corn starch (‘maybe a heaped teaspoon – depending on quantity’), rice wine, light soy sauce and a bit of sesame oil.
- Very roughly chop the ginger, garlic and spring onions, put them into a blender. Add the black beans (don’t need to chop these). If you like spicy food feel free to add chillis. Blend everything!
- If you want rice, now’s the time to put the rice cooker on, or prepare your rice. If you don’t have a rice cooker I recommend making it in the microwave with a steamer like this.
- Turn on the stove and heat up your frying pan to medium heat.
- Put ~30ml oil or so in the pan. First of all, put the meat/tofu etc. in and fry. We want to seal the edges of the meat and for the tofu/veg option we want to make the surface nice and crispy. If frying tofu it could take around 10 mins and you need to be turning it over to fry the different edges. For meat it could take about 5 mins.
- When the meat’s sealed or tofu is nice and crispy, take it out of the frying pan. Next, add the pepper and fry it for a few mins, then take out and set aside for later.
- Take the paste from the blender and fry it. After a few minutes when it is fragrant, you can add in the meat/tofu and fry for a few more mins.
- Mix 10g cornstarch and 100ml water in a separate bowl and then add it to the pan. Continue to stir 🙂 you can now add light soy sauce to taste.
- Add the pepper back into the pan and continue to stir.
- When it becomes goopy then you know it’s almost ready. Keep cooking until the meat is cooked (you can cut it open to see).
- Serve it on top of a bed of rice and sprinkle with more thinly chopped spring onions.
Aaaaand here I got round to taking a couple photos of a version of this dish I did today… I added mushrooms, onions and courgette. I didn’t use any peppers, and I also used fried gluten instead of tofu! Go ahead and substitute whatever you feel like 🙂