Spicy Eggplant Ja-Ja-Men Udon

• 2 cups peeled cubed eggplant (1/2-inch cubes)
• 1/2 cup chopped green bell pepper (1/2-inch pieces)
• 1/3 cup drained canned bamboo shoots, cut into 1/2-inch pieces
• 4 scallions, green and white parts separated
• 3 tablespoons sake
• 2 tablespoons aka miso (red miso)
• 2 tablespoons tahini (sesame paste)
• 6 tablespoons Japanese soy sauce
• 2 tablespoons tobanjan (Chinese chili paste)
• 5 tablespoons mirin
• 1/2 cup Dashi (page 40)
• 1 teaspoon cornstarch
• 1 teaspoon water
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 8 ounces ground pork
• 2 tablespoons sesame oil
• 1 pound dried udon noodles

1. Combine the eggplant, bell pepper, and bamboo shoots in a bowl and cover with cold water.
2. Soak for 10 minutes, then drain well.
3. In the meantime, mince the green parts of the scallions and thinly slice the white parts on an angle, and set aside.
4. Combine the sake, miso, tahini, soy sauce, tobanjan, mirin, and dashi in a bowl and set aside.
5. In a small bowl or cup, mix together the cornstarch and water to make a smooth paste, and set aside.
6. Heat the vegetable oil in a saute pan set over medium-high heat.
7. Add the garlic and ginger.
8. Cook, stirring constantly, until the garlic is golden brown, about 2 minutes.
9. Add the pork and minced green scallion.
10. Use a wooden spatula to combine these ingredients with the garlic and ginger.
11. Cook for 3 minutes, then add the vegetables and cook for 1 minute longer.
12. Add the sesame oil and decrease the heat to medium.
13. Cook for 3 minutes longer, constantly stirring to combine the pork.
14. Add the sake and miso mixture, mixing well.
15. Add the cornstarch mixture (be sure to whisk it again if the cornstarch and water have separated).
16. Stir well and cook until the sauce thickens, about 2 minutes.
17. Remove from the heat.
18. Place a large pot of water over high heat and bring to a boil.
19. Add the udon noodles and cook, following package instructions.
20. Drain well.
21. Divide the noodles among 4 plates.
22. Return the sauce to the stove top and set over medium heat; stir until the sauce is heated through, then pour one-fourth of the sauce over each plate.
23. Garnish each with 1 tablespoon of the reserved sliced white scallion.

green bell pepper, bamboo shoots, scallions, sake, aka miso, tahini, soy sauce, tobanjan, mirin, cornstarch, water, vegetable oil, garlic, ginger, ground pork, sesame oil, udon noodles

Taken from www.epicurious.com/recipes/food/views/spicy-eggplant-ja-ja-men-udon-380535 (may not work)