hello! Hi everyone, Wesley here. Today we are diving back into our series dedicated to Japanese classics with a dish that is (somewhat confusingly) known as Taiwan Mazesoba. Now, if you're like me, I imagine you are probably thinking "that's...wildly confusing. What is happening here?" So, let's explain. Taiwan mazesoba (or colloquially, simply mazesoba or sometimes mazemen) is a noodle dish of Japanese origin featuring a marinated minced pork topping, topped with with bonito flake, nori, egg yolk, and an array of toppings, and finally served over a bed of thick ramen noodles. 

Mazesoba falls under the class of Japanese noodle dishes known as "brothless ramen," which is (exactly as it sounds), a ramen without broth. This in turn yields more of a lo mein tossed noodle quality to the dish, since there is no liquid broth for the noodles to sit in. Because of this, Mazesoba is often seasoned with a combination of elements that draw from Taiwanese cuisine, such as doubanjiang, oyster sauce, and a few others, yielding finally (you guessed it) a Taiwanese inspired Japanese brothless ramen. Whew, what a journey for this dish. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 2 green onions

  • 1/4 cup bonito flake

  • 1 sheet nori

  • 1 lb ground pork

  • 1 lb ramen noodles

  • 1 egg

  • 1 can corn

  • peanut oil

  • sesame oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp mirin

  • 1 tbsp black vinegar

  • 1 tbsp oyster sauce

  • 1 tbsp doubanjiang

  • 1 tbsp chili crisp oil

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the whites of the green onions, set aside

  • SLICE the greens of the green onions, set aside

  • CRUSH the bonito flake in a mortar and pestle until a fine powder forms, set aside

  • CUT the nori into strips, set aside

  • COMBINE the ground pork with all marinade ingredients, set aside

ON THE STOVE

  • HEAT a wok over medium heat then add 4 tbsp peanut oil and long yao

  • ADD the ground pork evenly across the wok surface and sear undisturbed for 2 minutes

  • TOSS with the wok tilted downward for wok hei

  • SAUTE the pork for an additional 1-2 minutes until cooked through, then remove

  • BOIL a pot of water and cook the ramen noodles to package instruction

  • TOSS the cooked ramen in 1 tbsp sesame oil

  • SERVE with the ground pork on top of the noodles, and finish with the greens of the green onions, nori strips, bonito powder, corn, and an egg yolk

 

tagged with mazesoba, mazemen, taiwan mazesoba, japanese brothless ramen, brothless ramen, ramen recipe, ramen, noodle recipe, woo can cook, japanese cooking

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