Hiyamugi --- Cooked like Pasta

Have you heard of Hiyamugi ? It is Summer noodle made of flour.
Usually, we eat them like Soba ( buckwheat noodle) , but I cooked it like pasta this time. Mr. T who lives on the same floor gave me several Hiyamugi again this year..... It seems he often receives gifts from somewhere... he often gives me food.... or maybe he thinks I'm poor...... In any case, I love eating them, so I always thank him.
For Hiyamugi:
Following the direction. 1/2 of the bunch.
Boil 1 litter water and put hiyamugi into the water. Cook 8 min. Rinse with cold water. Place on the plate.
For the Sauce:
This time I made something like bit Chinese.
1 eggplant--- cut into bite size , 1 stalk of green veggie ( ging-geng-cai) cut into bite size
100 grams minced pork, 1 tea spoon of Chinese or Korean spicy chili sauce ( called Toh Bang Jiang ) , 1 table spoon of say sauce, 1 tea spoon of minced ginger, 1 tea spoon of minced garlic,
1 table spoon of sesame oil ( 1 tea spoon of miso paste if you like ) Sake ( to kill pork's meaty smell. )
1. Heat the pan. Put sesame oil, spicy sauce, ginger and garlic into the pan.
2. When the good smell starts coming out, add pork. Add sake. Cook till the color changes.
3. Then add egg plant and green veggie. Keep cooking. If you like miso flavour, add it here.
4. Cover the lid to steam the veggies. Wait for about 5 min.
5. Pour soy sauce over the meat and veggie. Place on the hiyamugi noodle. Enjoy !

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