The seasonings are absorbed by the atsuage and harusame in this delicious dish. It goes great along side rice or served with beer.
I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.
Add the chives last so they retain their texture. The flour on the meat thickens the liquid. This is delicious even without the doubanjiang paste.
Enjoy Japanese food around the world.