{"id":40505,"date":"2016-06-01T21:19:28","date_gmt":"2016-06-02T01:19:28","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40505"},"modified":"2016-06-04T01:34:54","modified_gmt":"2016-06-04T05:34:54","slug":"mushroom-and-eggplant-ja-jiang-mein-%e3%81%8d%e3%81%ae%e3%81%93%e3%81%a8%e8%8c%84%e5%ad%90%e3%81%ae%e3%82%b8%e3%83%a3%e3%83%bc%e3%82%b8%e3%83%a3%e3%83%bc%e9%ba%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40505&lang=en","title":{"rendered":"Mushroom and Eggplant Zha Jiang Mian \u304d\u306e\u3053\u3068\u8304\u5b50\u306e\u30b8\u30e3\u30fc\u30b8\u30e3\u30fc\u9eba"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40506 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/41-1.jpg\" alt=\"41\" width=\"596\" height=\"428\" \/><\/p>\n<p>Zha Jiang Mian, I believe, is Chinese, but it is a popular noodle dish in Japan as well.<\/p>\n<p>I forgot how much I liked this dish until I happened to see a local Chinese\/Korean restaurant on Yelp that apparently specializes in Ja Jiang Mein.<\/p>\n<p>I saw people&#8217;s pictures of their Zha Jiang Mian, and all of a sudden I felt craving!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40507 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/43-2.jpg\" alt=\"43\" width=\"510\" height=\"717\" \/><\/p>\n<p>I wanted my Zha Jiang Mian vegan, so I decided to use Baby Bella mushrooms and eggplant in place of ground meat.<\/p>\n<p>I love mushroom and eggplant, and this was perfect for me.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40508 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/46-2.jpg\" alt=\"46\" width=\"596\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40509 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/49-2.jpg\" alt=\"49\" width=\"510\" height=\"717\" \/><\/p>\n<p>As soon as I took my apron off, the sauce splashed all over my T-shirt&#8230;<\/p>\n<p>But this was so worth it.<\/p>\n<p>It was super tasty, and I was happy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40510 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/45-2.jpg\" alt=\"45\" width=\"596\" height=\"428\" \/><\/p>\n<p><strong>Zha Jiang Mian with Mushrooms and Eggplant<\/strong><\/p>\n<p>Zha Jiang sauce<br \/>\ncanola oil<br \/>\n1 cloves garlic, chopped<br \/>\n1\/4~1\/2 teaspoon chopped ginger<br \/>\n2 tablespoons chopped scallion<br \/>\n1 cup chopped baby bella mushrooms<br \/>\n1 cup peeled and chopped eggplant<br \/>\n1\/2 cup chopped bamboo shoot<br \/>\nsalt and pepper<br \/>\n1 cup water<br \/>\n4~6 tablespoons Tenmenjan (Chinese bean paste)<br \/>\n1 teaspoon Tobanjan (Chinese spicy bean paste)<br \/>\n1.5~2 tablespoons sugar<br \/>\n3~4 tablespoons soy sauce<br \/>\nsalt and pepper<br \/>\ncorn starch + water (for thickening)<\/p>\n<p>100g cooked Chinese noodles<br \/>\nsesame oil<br \/>\n1 cup julienned cucumber<br \/>\nchopped scallion<br \/>\nThai basil<\/p>\n<p>1. Make Zha Jiang sauce. Cook garlic, ginger, and scallion with oil.<br \/>\n2. Add mushrooms, eggplant, and bamboo shoot, and continue to cook. Salt and pepper.<br \/>\n3. Add water, Tenmenjan, Tobanjan, sugar, soy sauce, and salt, and pepper.<br \/>\n4. Add corn starch\/water mixture to thicken the sauce.<br \/>\n5. Drizzle sesame oil over cooked noodles. Mix well.<br \/>\n6. Pour the sauce over the noodles. Serve with cucumber, scallion, and Thai basil.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40534 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/05\/20.jpg\" alt=\"20\" width=\"596\" height=\"428\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zha Jiang Mian, I believe, is Chinese, but it is a popular noodle dish in Japan as well. I forgot how much I liked this dish until I happened to see a local Chinese\/Korean restaurant on Yelp that apparently specializes in Ja Jiang Mein. I saw people&#8217;s pictures of their Zha Jiang Mian, and all [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11,28,29],"tags":[],"class_list":["post-40505","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40505"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40505\/revisions"}],"predecessor-version":[{"id":40563,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40505\/revisions\/40563"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}