Douchi (Dried Fermented Soy Beans) and Minced Meat
A few weeks ago I made a jar of natto and ended up forgetting about it for a couple weeks, and its pungency crossed over into douchi territory (which can be quite stinky indeed.) I ended up mixing it with seasonings (blended garlic, ginger, peppers, scallions, salt, and Szechuan peppercorn) and drying it out to make Szechuan style douchi. Also known as hamanatto, douchi is a dried fermented soy bean product that is a specialty of the Szechuan province. Also one of my dad’s favorite foods, it’s not a flavor that everyone enjoys and the fermenting process can be very, very… aromatic.
However, once sautéed with some minced pork, it makes a delicious topping for rice. Serve with some steamed savory egg custard and it’s a savory, salty, umami filled meal.
Traditionally, boiled soybeans are mixed with seasonings allowed to ferment in a box on its own, relying on the yeasts and bacteria in the air to ferment until a fuzzy white layer had grown all over. It continues to dry and ferment until it reaches the desirable consistency, then stored in a cool place to be used in dishes.
Ingredients
- 1/2 cup douchi, minced
- 1/2 cup minced pork
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon minced scallions
- 1 tablespoon minced garlic
- 1/2 teaspoon chili pepper powder or minced red pepper
- 1/2 teaspoon grated ginger
- 1 tablespoon cooking wine (like michiu/rice wine)
- 1 tablespoon vegetable oil
- Sauté scallions, garlic, ginger, and pepper in vegetable oil until aromatic. Add minced pork and cook until done.
- Add minced douchi, sugar, cooking wine, and soy sauce and sauté until dry. Remove from heat and serve hot or cold, as a rice topping or side.