Easy Mazesoba

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

1. Bring a large pot of water to a boil, then turn off the heat and keep it covered.
2. Thinly slice the green onions. Cut the garlic chives into 1/8-inch (3 mm) pieces. Grind the katsuobushi to a powder in a mortar. Cut the nori into 1/4-inch (6 mm) squares. Grate the ginger and measure 1/2 teaspoon. Mince 1 clove of garlic for the pork and 2 cloves for serving. Separate the egg yolks from the whites.
3. Heat a large frying pan over medium heat, add the 1 tablespoon sesame oil and the ground pork, and cook until no longer pink.
4. Add the ginger and the 1 clove of minced garlic and stir for 1 to 2 minutes until fragrant.
5. Add 1 tablespoon sake and mix well.
6. Add 1 tablespoon doubanjiang and stir until combined.
7. Add 1 tablespoon soy sauce and 2 teaspoons oyster sauce and mix well.
8. Add 1 teaspoon sugar and 3 tablespoons chicken stock, and simmer on medium-low for 2 to 3 minutes, adding a little water or stock if the liquid evaporates fast. Leave some liquid in the pan.
9. Taste the pork and, if needed, add 1/4 teaspoon Diamond Crystal kosher salt (or half that amount of table salt). Turn off the heat.
10. Reheat the pot of water to a boil. Loosen the fresh noodles by hand and cook according to package instructions, about 15 seconds less than suggested for al dente. Drain well.
11. Divide the noodles between bowls. Mix 1 teaspoon sesame oil with 1/4 teaspoon Diamond Crystal kosher salt, drizzle over the noodles and toss with chopsticks to coat.
12. Top each bowl with the pork and its liquid in the centre, make a well in the pork, and arrange the green onions, garlic chives, katsuobushi powder, nori, minced garlic and 2 tablespoons tenkasu in small piles around it. Place 1 egg yolk in each well, serve warm, and mix everything together before eating.

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