mabo moyashi

I think the cold weather has got me craving spicy foods, but then again, when the weather is warm I crave spicy foods too, so...

Anyway, I saw this recipe in a booklet that came with a magazine, ESSE March 2011.

The recipe was really easy and spicy.

Mabo Moyashi adapted from ESSE March 2011 : Serves 4
150 grams minced pork
2 packages moyashi (about 400 grams)
1 tablespoon canola oil

sauce:
1 teaspoon sugar
1 tablespoon shoyu (soy sauce)
1 tablespoon miso (soy bean paste)
1 tablespoon sake (rice wine)
1 teaspoon tobanjan (chili paste)
1 nub ginger (grated)
1/2 clove garlic (grated)

1 teaspoon sesame oil
sprinkle sesame seeds

Wash moyashi taking out the bean skins, drain well
In a frying pan, heat the canola oil and add the pork, brown while breaking it up.
Add the sauce and let liquid evaporate
When the liquid is almost gone, add the moyashi and toss around just to heat through, you want it to still be "crisp"
At the end, add the sesame oil
Sprinkle with sesame seeds and serve with lots of rice

NOTES: The original recipe called for minced ginger and garlic but I didn't want to take any chance in biting to either one, so I grated them. I liked this because it didn't take many ingredients or time. Plus, it was really delicious.

I'm making this again.