Irresistible Taiwan Mazesoba (Mazemen) Recipe 台湾まぜそば

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, then turn off the heat and cover it until needed.
2. Thinly slice the green onions. Cut the garlic chives into 3 mm pieces. Set aside.
3. Grind the katsuobushi in a mortar until powdered. Cut the nori into 6 mm squares.
4. Grate the ginger, measuring 1/2 teaspoon. Mince or crush 1 clove garlic and set aside with the ginger. Mince or crush the other 2 cloves garlic and set aside for serving. Separate the egg yolks from the whites.
5. Heat a large frying pan over medium heat, add the sesame oil and then the ground pork. Cook until no longer pink.
6. Add the ginger and 1 clove garlic and stir for 1 to 2 minutes until fragrant.
7. Add the sake and mix well, then the doubanjiang and stir until combined.
8. Add the soy sauce and oyster sauce and mix well.
9. Add the sugar and 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 cooking liquid in the pan.
10. Taste the pork and add the kosher salt if needed. Turn off the heat.
11. Reheat the pot of water to a boil. Loosen the noodles with your hands, then cook them according to the package, about 15 seconds less than suggested for al dente. Stir occasionally.
12. Drain the noodles well and divide them into bowls. Mix the 1 teaspoon sesame oil with the 1/4 teaspoon salt, drizzle over the noodles and toss with chopsticks to coat.
13. Top each bowl with the seasoned pork and its cooking liquid, making a well in the center. Arrange the green onions, garlic chives, katsuobushi powder, nori, the reserved minced garlic and the tenkasu in small piles around the pork. Place 1 egg yolk in each well, serve warm and mix before eating.

Summarized from Just One Cookbook's video. Watch it for the details.

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