The cellophane noodles absorb tons of umami. They're smooth, silky and so good!!
The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.
If you let the meat-miso rest for a day, it will be even more delicious.If you don't have any chicken bone stock, just use water.Adjust the spiciness with the amount of doubanjiang you use.
Enjoy Japanese food around the world.