Japanese Mazesoba Ramen Noodles

Method12 steps · about 20 min

1. 1

   Step 1: Heat the 1 tbsp olive oil over medium heat. Sauté the diced ½ onion and the separate 4 minced cooking garlic cloves for 1–2 minutes until fragrant.

   Sauté onion and cooking garlic · 1 minUses 1 tbsp olive oil · ½ onion, diced · 4 cloves garlic, minced, for cooking with the pork

2. 2

   Step 2: Add all 300 g ground pork to the earlier sautéed onion, garlic and oil. Break it up and cook until browned and fully cooked to 71°C / 160°F throughout.

   Uses All earlier sautéed onion, cooking garlic and olive oil · 300 g ground pork

3. 3

   Step 3: Stir the separate 2 tbsp pork light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, ½ tsp five-spice powder and ¼ tsp pepper through all the earlier cooked pork and aromatics.

   Uses All earlier cooked pork with its onion, garlic and oil · 2 tbsp light soy sauce for pork · 2 tbsp dark soy sauce · 1 tbsp sugar · 0.5 tsp five-spice powder · 0.25 tsp pepper

4. 4

   Step 4: Mix the 1 tbsp cornstarch with the separate 3 tbsp cold slurry water in a small bowl until smooth.

   Uses 1 tbsp cornstarch · 3 tbsp cold water for cornstarch slurry

5. 5

   Step 5: Stir all the earlier prepared cornstarch slurry into all the earlier seasoned cooked pork. Bring the mixture to a boil and stir until the coating sauce thickens and looks glossy. Take off the heat and set aside.

   Uses All earlier cooked pork with its measured seasonings · All earlier smooth1tbsp cornstarch/3tbsp cold-water slurry

6. 6

   Step 6: Boil the ramen noodles for 2 portions in water according to their package instructions until al dente. Drain thoroughly.

   Uses Ramen noodles for 2 portions; noodle mass unspecified · Water for boiling ramen noodles; amount unspecified

7. 7

   Step 7: Mix the ¼ cup warmed ready chicken broth, the separate 2 tbsp tare light soy sauce and 2 tsp rice vinegar in a bowl to make one tare batch for both servings.

   Uses 0.25 cup chicken stock (warmed) · 2 tbsp light soy sauce for tare · 2 tsp rice vinegar

8. 8

   Step 8: Divide all the earlier prepared tare equally between two serving bowls. Divide all the earlier cooked drained noodles equally over it.

   Uses All earlier mixed tare, divided equally between two bowls · All earlier cooked drained ramen, divided into two portions

9. 9

   Step 9: Share all the earlier thickened cooked pork topping between the two noodle bowls. Share the 5 sliced green onions, 10 g chopped chives, 2 tbsp furikake, separate 6 raw minced serving garlic cloves and 2 tbsp corn between them.

   Uses Both earlier noodle-and-tare bowls · All earlier cooked pork topping with its thickened sauce · 5 stalks green onions, sliced · 10 g chives (chopped) · 2 tbsp furikake · 6 cloves raw garlic, minced, for serving · 2 tbsp corn

10. 10

    Step 10: Share the ½ tsp shichimi togarashi across both pork-topped bowls. Place one raw yolk from a pasteurized egg on each bowl, using the 2 yolks in total.

    Uses Both earlier bowls with their cooked pork and shared toppings · 0.5 tsp shichimi togarashi · 2 raw yolks from pasteurized eggs

11. 11

    Step 11: Break all 6 small nori sheets into smaller pieces and share them around the two earlier topped bowls.

    Uses Both earlier topped bowls after adding spice and the separate yolks · 6 small nori sheets

12. 12

    Step 12: Mix each finished bowl thoroughly so its noodles are coated with the tare, cooked pork, yolk and toppings. Serve immediately.

    Uses Both earlier assembled bowls, including their cooked pork, tare, pasteurized yolks and shared toppings