Mazesoba

Mazesoba, often called Mazemen here in the US, is Japanese brothless ramen that originated in Nagoya. The thick, chewy noodles are mixed with well-seasoned minced pork, garlic chives, green onion, nori seaweed, katsuobushi powder, and sous vide egg yolk. The creamy texture and savory flavorings make this a satisfying treat.

Ingredients:

For the Seasoned Pork

• 1 Tbsp roasted sesame oil
• ½ lb (227 g) ground pork (use meatless crumbles or tofu for vegan/vegetarian)
• 1 clove garlic
• 1 knob ginger (½ tsp for 2 servings)
• 1 Tbsp sake
• 1 Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)
• 1 Tbsp soy sauce
• 2 tsp oyster sauce (use vegetarian stir-fry sauce for vegan/vegetarian)
• 1 tsp sugar
• 3 Tbsp (45 ml) chicken stock/broth (homemade or store bought) (use vegetable broth for vegan/vegetarian)
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt)

For the Other Toppings

• 2 green onions/scallions
• small bunch garlic chives (Chinese chives or nira) (1 oz, 30 g for 2 servings)
• 3 packets katsuobushi (dried bonito flakes) (each individual packet contains 2 g; skip for vegan/vegetarian)
• 1 sheet nori (dried laver seaweed)
• 2 cloves garlic
• 2 Tbsp tenkasu/agedama (tempura scraps)
• 2 large egg yolks (In Japan, raw eggs are safe to consume; you can buy pasteurized eggs or sous vide your own eggs for safety; you can also use Onsen Tamago, Soft Boiled Egg, or poached egg; skip for vegan/vegetarian)

For the Noodles

• 2 servings fresh ramen noodles (I used Sun Noodle Mazemen fresh noodles)
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt) (for seasoning the noodles)
• 1 tsp roasted sesame oil (for seasoning the noodles)