Fake Dan Zai Noodles
Sōma's Moon Festival improvisation — hujiao bing dough cut into thin noodles, in a light bonito and shrimp-shell broth topped with the bun filling
- Difficulty
- Total time
- 1 h 20 min
- Hands-on
- 50 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentpot, frying pan, rolling pin, sharp knife
Tasteumami, light, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Noodles (hujiao bing dough)
- 300 g all-purpose flour (amount estimated)
- 160 ml warm water (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
Broth
- 1 l dashi, from katsuobushi (amount estimated)
- shells of 8 prawns, to taste (amount estimated)
- 2 cloves garlic, sliced (amount estimated)
- 1 tbsp soy sauce (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
Pork topping (hujiao bing filling)
- 250 g ground pork, from spare rib meat (amount estimated)
- 1 tsp black pepper, coarse (amount estimated)
- ½ tsp five-spice powder (amount estimated)
- 1 star anise (amount estimated)
- 1 tbsp sesame oil, mild (amount estimated)
- 1 tbsp soy sauce (added by Totsuki AI)
- 1 tbsp shaoxing wine (added by Totsuki AI)
- young scallions, to taste, green parts, sliced (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Mix the flour, water and salt into a firm dough, knead for 5 minutes and rest for 30 minutes. Roll thin, dust with flour, fold and cut into fine noodles.+
- 2
Toast the prawn shells in a dry pot until pink, add the dashi and garlic and simmer for 15 minutes. Strain and season with soy sauce and salt — keep it light.+
- 3
Fry the pork in the sesame oil with the star anise until crumbly, then add the pepper, five-spice, soy sauce and wine and cook until glossy. Remove the star anise.+
- 4
Boil the noodles for 2 minutes, drain and divide between small bowls.+
- 5
Ladle over the hot broth, spoon on the pork and scatter with scallions.+
Food safety
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.
- Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.