A Japanese ramen without broth, ultra tasty, where the noodles are mixed directly with a rich and fragrant sauce.
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Here is your revised recipe + French culinary notation (tablespoon / teaspoon) ready to publish:
🍜 Homemade Mazesoba (serves 2)
A Japanese ramen without broth, rich in umami: the noodles are mixed with the sauce directly in the bowl to obtain a creamy and delicious texture.
🧾 Ingredients
Noodles
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2 portions of fresh ramen or udon noodles (or 200–240 g dried)
Prepare the sauce (tare)
In a bowl, mix thoroughly:
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2 tablespoons of oyster sauce
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2 teaspoons of sugar
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2 tsp rice vinegar
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2 tsp sesame oil
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1 to 2 teaspoons of chili oil (to taste)
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2 grated garlic cloves
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1 tsp grated ginger
Main trim
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160–200 g of minced meat (pork or chicken)
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2 egg yolks
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4 tablespoons of chopped green onions
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2 tablespoons of fried onions
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2 tablespoons of toasted sesame seeds
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2 tablespoons of chopped nori seaweed
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Japanese mayonnaise (optional but recommended)
Popular options
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but
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kimchi
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bamboo shoots
👨🍳 Preparation
1. Cook the meat
In a hot pan:
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add the minced meat
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1 tsp soy sauce
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a pinch of sugar
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pepper
Cook until lightly caramelized. Set aside.
2. Cook the noodles
Boil the noodles according to the instructions.
Drain well — very important: no water remaining.
3. Prepare the bowls
Pour half of the sauce into each bowl.
Immediately place the hot noodles on top.
4. Add the toppings
Arrange around:
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meat
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green onions
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sesame
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nori
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fried onions
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corn (optional)
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kimchi (optional)
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bamboo shoots (optional)
Place the egg yolk in the center, then add a drizzle of mayonnaise and a little chili oil.
🥢 Tasting
Mix vigorously for 20–30 seconds before eating.
The noodles become creamy: this is normal and it's the secret of Mazesoba.
