Jajamen js a Japanese-Chinese noodle dish inspired from China’s Zhajiangmian & Korea’s Jajangmyeon. It’s a local delicacy of Morioka, in the northern part of Honshu mainland.
The Japanese version uses udon and a thick miso sauce and is less saucy compared to the Chinese & Korean version.
Once you almost finish the noodle, the chef will crack an egg and pour broth into the bowl, resulting in an egg-drop soup noodle or Chitantan.
Essentially, you get a two-in-one dish. A hearty, pungent carb-heavy noodle at the start and a warm, eggy soup to finish.
by BocaTaberu
