Mazesoba (まぜそば)
Japanese soupless ramen
- Serving size: 5
- Preparation time: 20 mins
- Cook time: 30 mins
- Cuisine: Japanese
- Course: Main Dish
Mazesoba can be split into two words “maze” and “soba” which is mix and a noodle type respectively. This dish has 3 components: tare, menchi and the toppings. Traditionally, buckwheat ramen noodles are used but it’s alright to use the noodle of your choice. (I’ve also tested the recipe with udon, vermicelli, potato noodles and pasta cooked in baking soda- all turned out fine.)
The amount of toppings might seem intimidating but do not skimp on garlic chives and spring onion. The flavor blend only tastes “right” once all parts are combined. Do not overseason the components individually.
A running joke I have with friends is that one would spend a lot of time to plate this “deconstructed” ramen and yet it would only take 10 minutes for it to be mixed and devoured.
This was my go-to dish back in Japan after stressful days at work. The Menya Kokoro branch beside the Tokyo Institute of Technology was the one I recommended to friends and the most I frequented. Although the chain has started to open branches overseas, I’m still quite unlucky that it hasn’t yet in cities I’ve moved to.
After months of development and being frequently asked for by friends, here’s my take on this scrumptious soupless ramen.
Ingredients
Tare (Ramen Seasoning)
- 4 tsp hondashi (Japanese bonito-based stock powder)
- 2 tsp sugar
- 4 tsp torigara suppu (鶏がら顆粒スープ, Japanese chicken stock powder), alternatively, chicken stock powder for 1/3 of the amount)
- 4 tbsp Kikkoman soy sauce
- 4 tbsp mirin
- 4 tbsp water
- 4 large garlic cloves
Menchi (Minced Meat Toping)
- 3 tbsp mirin
- 1 tbsp soy Sauce
- 3 tsp torigara suppu (鶏がら顆粒スープ, Japanese Chicken Stock Powder), alternatively, chicken stock powder for 1/3 of the amount
- 2 tsp sugar
- 10 large garlic cloves
- 5 tbsp rice oil
- 1 tbsp chilli flakes
- 300 grams pork and beef mince
- 1 beef broth cube or concentrate (enough for a 500ml stock)
Assembly
- 1 bundle spring onion
- 1 bundle garlic chives
- 5 garlic cloves
- 5 tbsp hot water
- 5 tsp roasted sesame oil
- 5 noodle servings
- 5 tsp ground white sesame seeds
- 1/2 tbsp ground white pepper
- 5 Nori sheets
- katsuobushi
- 5 soft-boiled egg
Optional Toppings
- Rāyu (ラー油, Japanese chili oil)
- 5 Poached egg / fried egg
Directions
Prepare the Tare (Ramen Seasoning)
- Slice garlic into thin strips.
- Combine Tare ingredients in a saucepan and bring to a boil.
- Simmer for 1 minute on low heat. Strain out the garlic strips and set aside for assembly.
Prepare the Menchi (Minced Meat Topping)
- Prepare and measure all ingredients since the following steps are both temperature and time-sensitive. In a small bowl, stir in mirin, soy sauce, chicken stock powder and sugar Mince the garlic cloves, and set aside.
- Put a pot over medium heat and preheat for 5 minutes.
- Add the rice oil to the pot and lower the heat to low. Heat for 2 minutes
- Add the minced garlic into the pot and stir continuously.
- Once the garlic has turned an amber color, add in the chill flakes.
- After the oil turns fragrant, increase the heat to medium-high and add in the minced meat.
- Stir continuously until no raw meat is visible. Add in the beef broth concentrate. Simmer with low heat until the broth concentrate is incorporated. Do not let the meat reach a crisp/dry state.
- Add the contents of the sauce bowl into the pot.
- Adjust the flavor to your preference by adding more soy sauce and/or sugar. Set aside for assembly.
Assemble the Ramen Bowl
- Dice spring onion, garlic chives and mince garlic cloves. Cut nori into serving size and thin strips. Peel and slice the soft-boiled egg in half.
- Prepare an assembly line with Tare (Ramen Seasoning), Menchi (Minced meat topping) and the rest of the toppings.
- In each serving bowl, add 2 tbsp Tare, 1 tsp sesame oil, 1 tbsp hot water.
- Cook noodles 80% of the prescribed time. Drain and divide into individual bowls.
- Mix the noodles and the sauce in the bowl.
- Add the other toppings according to your preference.
Enjoy! Don’t forget to mix in steamed rice with the remaining sauce and toppings when you’ve finished the noodles.