Taiwan Mazesoba (Nagoya's Spicy Brothless Ramen)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat a frying pan on low. Add 1 tsp toasted sesame oil, 1 deseeded red chili pepper, 1 tsp ginger paste and 1/2 tbsp garlic paste, and stir until fragrant.
2. Turn the heat to medium, add 150 g ground pork and fry until cooked through.
3. Add 50 ml dashi stock (or water), 1 1/2 tbsp sake, 1/2 tbsp sugar, 1 tbsp oyster sauce, 1 pinch ground black pepper, 1 tsp chili bean sauce (toban djan) and 1/4 tsp Japanese sansho pepper, and stir to mix evenly.
4. Simmer on medium for 5 minutes, until most of the liquid has evaporated but the mixture is still glossy and not dry. Turn off the heat and keep warm on the stove.
5. Cook 2 portions of thick ramen noodles according to the package directions.
6. While the noodles cook, put 1/2 tsp Japanese soy sauce, 1/2 tsp Chinese-style chicken bouillon powder and 1 tsp toasted sesame oil into each serving bowl and stir.
7. Drain the noodles and divide them between the bowls. Toss well until evenly coated in the tare.
8. Place the seasoned pork in the middle of each bowl and arrange the remaining toppings around the edge. Top with a raw egg yolk.
9. Mix well before eating.

Summarized from Sudachi's video. Watch it for the details.

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