Blue potato starch glass noodle japchae
Binging with Babish · ♥ 35.2K likes · 918.5K views · 6 min video
Read about glass and starch noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- blue butterfly pea flowers
Steep blue butterfly pea flowers in hot water for the tea.
Why the first glass-noodle dough failed
- 50 g cool water
- 50 g potato starch
- 200–250 g blue butterfly pea flower tea
Mix 50 g cool water with 50 g potato starch to a slurry.
Whisk in 200 to 250 g of freshly boiling butterfly pea flower tea until a thick gloopy gelatinous mixture forms, which shows the starches have gelatinized.
- 400–500 g potato starch
Add the remaining 400 to 500 g of potato starch, adjusting with more water or cornstarch, until extremely thick but still pipeable.
Pipe from a snipped piping bag directly into barely boiling water. The noodles are done as soon as they float, about 30 seconds.
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp white sugar
- 1 tbsp sesame oil
- 2 cloves garlic
Mix soy sauce, mirin, white sugar, sesame oil and minced garlic. Reserve half the sauce for plating.
- vegetable oil
- ½ whole onion
In a carbon steel pan over the stove, saute the sliced onion in vegetable oil until lightly caramelized and soft, 3 to 5 minutes. Move to a tossing bowl.
Saute the sliced shiitake mushrooms to a golden brown crisp and add to the bowl.
- 4 oz shiitake mushrooms
Saute the noodles in a little oil over high heat just to heat through, add half the sauce and cook about 20 seconds so the garlic and sugar do not burn.
- 1 tbsp toasted sesame seeds
- chives
- sesame seeds
Toss with the cooked vegetables, the rest of the sauce and toasted sesame seeds. Plate and garnish with thinly sliced chives and sesame seeds.