Mazesoba, usually known as Mazemen right here within the US, is Japanese brothless ramen that originated in Nagoya. The thick, chewy noodles are blended with well-seasoned minced pork, garlic chives, inexperienced onion, nori seaweed, katsuobushi powder, and sous vide egg yolk. The creamy texture and savory flavorings make this a satisfying deal with.
Mazesoba (まぜそば), a Japanese brothless ramen noodle, was one on our must-eat record after we visited Nagoya a number of years in the past. Nagoya meals or Nagoya meshi (名古屋めし) is exclusive to Nagoya and its environment in Aichi Prefecture and can’t be discovered anyplace else in Japan.
I’ve shared a couple of well-known Nagoya meshi similar to Miso Katsu, Hitsumabushi (Unagi Chazuke), Nagoya-Style Fried Chicken Wings, and Ogura Toast on the weblog. And at this time, I’m bringing you the favored mazesoba (or mazemen) recipe that may simply be made at house!
For these within the US, you may need tried mazesoba being served as one of many variations of mazemen (まぜ麺). As extra genuine ramen joints began to supply mazemen on their menus, this soup-less fashion ramen is turning into a mainstream fashion of ramen. Only in the near past, I’ve additionally found {that a} broth-less ramen chain Kajiken is opening in my neighborhood and I’m wanting ahead to attempting it out.
What’s Mazesoba?
Mazesoba (まぜそば), or what we frequently name the Taiwan-style mazesoba (台湾まぜそば) or typically mazemen, interprets to ‘blended noodles’ in Japanese. It’s a soup-less number of ramen originated in Nagoya metropolis.
This ramen consists of thick chewy noodles, floor pork combination, and quite a lot of toppings similar to inexperienced onions, garlic chives, minced garlic, and egg yolk. This dry-style noodle doesn’t include any broth, so the flavors rely closely on the savory pork combination and toppings.
Mazesoba happened in 2008 from a specialty noodle store known as Menya Hanabi (麺屋はなび). The proprietor needed to make Taiwan ramen, a Nagoya specialty dish however he couldn’t obtain a very good soup broth that was to his satisfaction. When he was about to throw away the minced meat, one among his part-time staff advised serving it with boiled noodles. The prepare dinner improved the dish and that gave beginning to the present “Taiwan mazesoba.”
Mazesoba, Mazemen, or Abura Soba?
Oftentimes, when a particular dish is being transported outdoors of Japan, it’s very probably being renamed, loosely translated, or reinvented for varied causes.
Within the US, mazemen (まぜ麺) has come to be the customary time period for Japanese broth-less fashion ramen. I take it as a rebranding and that enables extra room for cooks to give you their very own renditions. You’ll discover all kinds of artistic interpretations from uni mazemen, delicate shell crab mazemen to mentaiko mazemen being provided at eating places. All of them share comparable elements: thick-style noodles, tare (seasoning), typically seasoned oil, and toppings, however with out the soup/broth.
Alternatively, you’ll additionally discover abura soba (油そば), which is one other fashionable broth-less ramen dish nearly an identical to mazesoba. They have been initially the identical dish, however each have developed with barely totally different traits. The principle distinction is how the noodles and sauce are mixed.
Basically, mazesoba is served with seasoned pork combination and garnished with extra toppings. Abura soba is normally served with a couple of slices of pork stomach chashu with fewer toppings, and the sauce is positioned beneath noodles so it’s important to combine all of them up while you eat.
Components for Mazesoba
- Ramen Noodles – I like to recommend getting thick ramen noodles. Sun Noodles within the US sells Mazemen noodle packages that embrace 2 packs of thick noodles.
- Floor pork
- Seasonings: sesame oil, doubanjiang (chili bean paste), soy sauce, oyster sauce, sugar, rooster inventory, and salt
- Aromatics: garlic, ginger, inexperienced onions, Chinese language chives
- Toppings: nori seaweed, katsuobushi (dried bonito flakes), tenkasu (tempura scraps), sous vide egg yolk
Use of uncooked egg (or sous-vide egg):
In Japan, it’s secure to devour uncooked eggs, however not within the U.S. You will get pasteurized eggs or sous vide eggs. Egg yolk on this recipe provides a pleasant creamy texture and provides richness in taste. You may as well use Onsen Tamago, Soft-Boiled Egg, or poached egg.
Substitute for Vegan/Vegetarian:
You’ll be able to swap the bottom pork simply with meat options (tofu, meat crumbles, and so forth). Use vegetarian stir fry sauce as a substitute of oyster sauce and vegetable inventory as a substitute of rooster inventory.
Please skip katsuobushi and sous-vide egg yolk.
Easy methods to Make the Finest Mazesoba
- Put together all of the components.
- Stir fry and season the bottom pork.
- Prepare dinner the ramen noodles.
- Assemble the noodles and all of the toppings.
Mazesoba Cooking Ideas
- Minimize the toppings into the identical dimension items. That is essential for creating a particular presentation for the noodle dish and for straightforward mixing.
- Reserve the cooking liquid for the pork combination. As you simmer the pork combination, the cooking liquid shall be lowered and flavors shall be concentrated. Nevertheless, you need to reserve some cooking liquid for the meat so the bottom pork combination has some fats and liquid to intertwine with the noodles.
- Serve the dish instantly whereas it’s heat. That is truly fairly necessary! Since among the toppings are at room temperature, the dish will get cool sooner than the standard ramen with a broth. As soon as the noodles get chilly and stick to one another, it’s very laborious to combine all of it up and the dish turns into much less appetizing.
Easy methods to Get pleasure from Mazesoba
Whereas it’s barely heat, combine the noodles and toppings with chopsticks. It’s a lot simpler to combine them up when each noodles and pork combination are heat. Thick wavy noodles are specifically used for this dish in order that noodles cling effectively with the toppings.
Personally, I like including extra katsuobushi powder to my noodles than I specified within the recipe. As a result of the pork combination itself is effectively seasoned, the katsuobushi powder wouldn’t be overpowering. As an alternative, it provides an umami depth to the dish.
If you end consuming the noodles, it’s doable that some seasoned minced pork is left within the bowl. In Japan, it’s quite common to ask for an oi-meshi (追い飯), a bowl of steamed white rice. You’ll be able to add the steamed rice to the leftover pork combination and also you combine them as much as eat.
When you have further seasoned pork, freeze the leftovers for later use. My children love the rice ball made with this minced pork. I merely defrost the meat toppings and blend them with steamed rice. Then, make rice balls.
Extra Scrumptious Noodle Recipes
Want to study extra about Japanese cooking? Join our free newsletter to obtain cooking suggestions & recipe updates! And keep in contact with me on Facebook, Pinterest, YouTube, and Instagram.
Mazesoba (Mazemen) – Japanese Brothless Ramen
Mazesoba, usually known as Mazemen right here within the US, is Japanese soupless ramen that originated in Nagoya. The thick, chewy noodles are blended with well-seasoned minced pork, garlic chives, inexperienced onion, nori seaweed, katsuobushi powder, and sous vide egg yolk. The creamy texture and savory flavorings make this a satisfying deal with.
Components
Stop your display from going darkish
Directions
-
Collect all of the components. Convey a big pot of water to a boil. As soon as boiling, flip off the warmth and canopy till you‘re able to prepare dinner the noodles. Put together the toppings and seasoned pork when you‘re ready for the water to boil.
To Put together the Seasoned Pork
To Assemble and Serve
-
First, put the seasoned pork with its cooking liquid on high and within the heart of the noodles and create an indentation to carry an egg yolk. Subsequent, divide and place the inexperienced onions, garlic chives, katsuobushi powder, nori seaweed, crushed garlic, and 2 Tbsp tenkasu/agedama (tempura scraps) in small piles across the pork. For every serving, place 1 giant egg yolk within the indentation within the pork. Serve heat. Combine the noodles and toppings with chopsticks till the egg yolk is effectively included and revel in.
Diet
Diet Details
Mazesoba (Mazemen) – Japanese Brothless Ramen
Quantity per Serving
% Every day Worth*
* P.c Every day Values are primarily based on a 2000 calorie food plan.
Editor’s Notice: This publish was initially revealed on October 5, 2022. It was republished with extra data on July 9, 2024.
