A Japanese-style adaptation of the classic Chinese Zhajiangmian.
This recipe simplifies the traditional Chinese dish by using ingredients easily found in Japanese supermarkets—like red miso instead of specialty Chinese bean pastes—without sacrificing that deep, savory “umami” punch.
1. The Story Behind the Bowl
- Origin: Originally from Shandong Province, China, known as Zhajiangmian (炸醤麺).
- The Concept: Unlike most ramen, this is soupless. It features chewy noodles topped with a thick, savory “Nikumiso” (meat miso) sauce.
- The Adaptation: While traditional Chinese versions use shougannian (hand-cut noodles without lye water), this recipe uses Chuka-men (yellow ramen noodles) for that classic Japanese “Ramen” texture.
- The Toppings: Cucumber is a must-have: This refreshing crunch is essential to balance the rich sauce.
Our Recipe: In addition to cucumber, we use bean sprouts and pickled ginger (Beni Shoga) for extra texture and a tangy kick.
Variations: Other ingredients that pair perfectly include chopped green onions and edamame.
💡 Customizing the Heat (お好みの味に)
Depending on your preference, feel free to add chili peppers, chili bean paste (Doubanjiang), hoisin sauce, or Sichuan peppercorns to dial up the spice and numbing sensation!
2. Regional Variations at a Glance
| Region | Signature Ingredients |
|---|---|
| Shandong, China | Minced pork and Sweet Flour Paste (Tianmianjiang). |
| Beijing, China | Cubed pork, white leeks, and a mix of Yellow Bean Paste and Sweet Flour Paste. |
| Guangdong, China | Uses ketchup for a slightly sweeter, tangier profile. |
| Morioka, Japan | Known as Morioka Jajamen; uses flat Kishimen-style udon noodles. |
| Korea | Known as Jajangmyeon; uses black bean sauce (Chunjang) for a dark, sweet, non-spicy flavor. |
3. Ingredients (Serves 3)
The Nikumiso (Meat Sauce)
- Protein: 300g Minced Pork
- Aromatics: 20g Onion, 20g Japanese White Leek, 8g Garlic, 8g Ginger (all finely chopped)
- Spice: 18g Doubanjiang (Chili Bean Sauce), 1 pinch Chili Pepper, 12g Sesame Oil, Pepper to taste
- The “Secret” Sauce (☆): * 18g Oyster Sauce
- 12g Soy Sauce
- 20g Red Miso (A great substitute for fermented bean paste!)
- 20g Grain Vinegar
- 10g Ketchup
- 30g Sugar
- 30g Sake
- Thickener: 4g Potato Starch dissolved in 100g Water
The Base & Toppings
- Noodles: 3 packs (360g) Raw Ramen Noodles
- Toppings: 90g Cucumber (shredded), 100g Bean Sprouts, Pickled Ginger (Beni Shoga)
Raw ramen noodles have a weight increase rate of 190% when boiled. For example, 100g of raw noodles will yield approximately 190g once cooked.
4. Step-by-Step Instructions
- Prep the Veggies: Finely chop the onion, white leek, garlic, and ginger. Slice the cucumber into thin matchsticks.
- Sauté the Aromatics: Heat sesame oil in a large frying pan. Add the minced pork, onion, leek, garlic, ginger, doubanjiang, and chili pepper. Stir-fry over medium-high heat until the pork is browned and fragrant. Season with a bit of pepper.
- Simmer the Sauce: Mix all the (☆) ingredients together. Pour them into the pan with the meat. Stir well to combine and let it simmer for a minute so the flavors meld.
- Thicken: Turn off the heat briefly. Stir in your potato starch water (give it a quick stir before adding as starch settles). Turn the heat back on and stir constantly until the sauce becomes thick and glossy.
- Prepare Noodles & Sprouts: Boil a large pot of water. Cook the ramen noodles according to the package instructions. Pro Tip: In the last 1 minute of boiling the noodles, throw the bean sprouts into the same pot to blanch them!
- Assemble: Drain the noodles and sprouts well. Place the noodles in a bowl, top with a generous ladle of Nikumiso, and garnish with the fresh cucumber, blanched sprouts, and a pinch of pickled ginger.
5. Nutrition Facts
| Item | Total (3 Servings) | Per Serving (Estimated) |
|---|---|---|
| Calories | 2053 kcal | Approx. 684 kcal |
| Protein | 97.5 g | Approx. 32.5 g |
| Total Fat | 75.5 g | Approx. 25.2 g |
| Total Carbohydrates | 247.5 g | Approx. 82.5 g |
| Sodium (Salt Equivalent) | 13.1 g | Approx. 4.4 g |
💡 Tips for Success
- Miso Choice: If you find Red Miso too salty, you can use a mix of Red and White miso, or add a teaspoon more sugar.
- Noodle Variations: Don’t have ramen noodles? This sauce tastes amazing over Udon or even Spaghetti (add a little baking soda to the pasta water to give them a ramen-like chew!).
- The “Chi-tan-tan” Finish: If you have leftover sauce in your bowl, do what they do in Morioka: crack a raw egg into the bowl, add a splash of hot noodle water, and stir it into a savory soup to finish the meal!
📖Read the Japanese version of this article here! [【管理栄養士の再現レシピ】赤味噌で簡単！本格ジャージャー麺（炸醤麺）の作り方]
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