Mazesoba Recipe with Seasoned Pork and Egg Yolk
shared by Nibblore Kitchen
This brothless Japanese ramen combines springy noodles with savory minced pork, scallions, garlic chives, nori, and a rich egg yolk. A concentrated soy-miso sauce coats every strand, while a splash of noodle water keeps the mixture glossy rather than heavy. It is a satisfying dinner when you want the depth of ramen without preparing broth. • Use thick, alkaline fresh ramen noodles if available; their chewy texture stands up to the substantial toppings. • Pasteurized yolks are the safest choice because they remain raw when served. Keep them chilled until the last moment. • Have every topping prepared before boiling the noodles, as drained ramen becomes sticky quickly. • Taste the pork before adding extra salt; miso and soy sauce already provide substantial seasoning. • Replace minced pork with the same weight of minced chicken thigh, cooking it to an internal temperature of 74°C. • If garlic chives are unavailable, use 3 additional scallions plus 1 small grated garlic clove. • Use 400 g dried ramen noodles if fresh noodles are unavailable, following their package cooking time and reserving noodle water as directed. • For a fully set egg, replace each raw yolk with one halved soft-boiled egg cooked for 7 minutes. Refrigerate leftover pork and noodles separately in airtight containers for up to 3 days; do not store leftover raw yolks. Reheat the pork in a skillet until steaming and the noodles in boiling water for 30 seconds, then assemble with fresh toppings and a fresh pasteurized yolk. The cooked pork may be frozen for up to 2 months, but the noodles and garnishes do not freeze well.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 4pasteurized egg yolks, kept refrigerated
- 450 gfresh ramen noodles
- 2 tsptoasted sesame oil
- 450 gminced pork
- 2 tspneutral cooking oil
- 3 clovesgarlic, finely grated
- 1 tbspfresh ginger, finely grated
- 2 tbspred miso paste
- 2 tbspsoy sauce
- 1 tbspmirin
- 2 tsprice vinegar
- 1 tspgranulated sugar
- ½ tspJapanese chili powder or crushed red pepper
- 3 tbspwater
- 4 tbspsoy sauce, for the bowl sauce
- 2 tbsprice vinegar, for the bowl sauce
- 1 tbsptoasted sesame oil, for the bowl sauce
- 2 tspmirin, for the bowl sauce
- 1 tspgranulated sugar, for the bowl sauce
- 1 bunchgarlic chives, thinly sliced
- 4scallions, thinly sliced
- 2 sheetstoasted nori, finely shredded
- 2 tbsptoasted sesame seeds
- 1 cupbean sprouts, rinsed and thoroughly drained
Instructions
- 1Bring a large pot containing at least 3 litres of water to a rolling boil. Meanwhile, divide the garlic chives, scallions, nori, sesame seeds, and bean sprouts into separate piles so the bowls can be assembled quickly.
- 2Whisk 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons mirin, and 1 teaspoon sugar in a small bowl until the sugar dissolves. Divide this bowl sauce evenly among four large, warmed serving bowls.
- 3Heat the neutral oil in a 30 cm skillet over medium-high heat. Add the minced pork and spread it into an even layer. Leave it undisturbed for 2 minutes, then cook for another 4 to 5 minutes, breaking it into small crumbles, until browned and no pink remains.
- 4Reduce the skillet heat to medium. Add the garlic and ginger and stir for 30 seconds. Add the miso, 2 tablespoons soy sauce, 1 tablespoon mirin, 2 teaspoons rice vinegar, 1 teaspoon sugar, chili powder, and 3 tablespoons water. Cook, stirring, for 2 to 3 minutes, until the pork is evenly glazed and the pan is nearly dry. Keep warm over low heat.
- 5Add the ramen noodles to the boiling water and cook according to the package timing, usually 2 to 3 minutes for fresh noodles, until springy but cooked through. During the final 30 seconds, add the bean sprouts. Reserve 120 ml noodle water, then drain the noodles and sprouts thoroughly; do not rinse.
- 6Immediately divide the hot noodles and sprouts among the prepared bowls. Add 1 to 2 tablespoons reserved noodle water to each bowl, then toss vigorously with chopsticks or tongs for about 30 seconds, until the sauce emulsifies and evenly coats the noodles.
- 7Arrange the seasoned pork, garlic chives, scallions, shredded nori, and sesame seeds in separate sections over each bowl. Make a shallow hollow in the center and place one cold pasteurized egg yolk in it. Serve immediately, instructing diners to break the yolk and mix all the toppings thoroughly into the noodles before eating.