Mastered Majesoba: A Secret Recipe
DIY Majesoba Recipe: Easy and Delicious Japanese Mazesoba
Today, let’s make Majesoba! I made it with the ingredients I had on hand. This recipe is for one serving, but the photos show three servings! Please use this as a reference! Enjoy this delightful bowl of Mazesoba.
Ingredients
- 1 serving Udon noodles
- 120g ground pork
- 5cm section of green onion (white part)
- 5-6 stalks of chives
- Cooking oil, as needed
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp mirin (cooking sake)
- 0.5 Tbsp oyster sauce
- A pinch of crushed red pepper (or gochugaru/red pepper flakes)
- 1 Tbsp Teriyaki sauce
- Bonito flakes, to taste
- Shredded nori seaweed, to taste
- 1 egg yolk
Cooking Instructions
Step 1
Finely chop the chives and green onions. Rinse them and pat them dry thoroughly before chopping to ensure they are easy to work with during cooking.
Step 2
Heat a frying pan over medium heat and add cooking oil. Sauté the minced garlic until fragrant and lightly golden brown. Be careful not to burn the garlic.
Step 3
Once the garlic is fragrant, add the ground pork. Break it up with your spatula and cook until about one-third done. Then, add the sugar and continue to stir-fry until the sugar is dissolved and coats the meat.
Step 4
When the sugar has melted, push the meat to one side of the pan. Pour the soy sauce into the empty space and let it reduce slightly for a few seconds before mixing it with the pork and stir-frying. This caramelizes the soy sauce for a deeper flavor.
Step 5
Add the mirin, oyster sauce, and crushed red pepper (or gochugaru if you don’t have crushed red pepper). Stir everything together and cook for another minute until the sauce coats the pork well. I used gochugaru for this recipe!
Step 6
Stir-fry for another 1-2 minutes until everything is well combined. The delicious topping for your Majesoba is now ready! Set it aside.
Step 7
In a pot, bring 500ml of water to a boil with 1 Tbsp of soy sauce. Once boiling, add the udon noodles and cook for 2-3 minutes, or according to package directions, until al dente.
Step 8
Drain the cooked udon noodles and rinse them briefly under cold water to stop the cooking process and remove excess starch. Shake off any excess water.
Step 9
Prepare your serving bowl. Drizzle 1 Tbsp of Teriyaki sauce evenly over the bottom of the bowl. This will coat the noodles and add a sweet glaze.
Step 10
Place the drained udon noodles into the bowl. Top generously with the chopped chives and green onions, shredded nori, and bonito flakes. Spoon the prepared ground pork mixture over the noodles, and finally, create a small well in the center and gently place the egg yolk. Admire your beautiful Majesoba!
Step 11
I especially loved topping mine with plenty of the pork mixture and chives! It was so incredibly delicious that I was almost speechless. The combination of textures and rich flavors is simply divine.
Step 12
After finishing the noodles, I added a little more Teriyaki sauce to the remaining sauce in the bowl and mixed it with some rice. It was surprisingly delicious! You can enjoy Majesoba in two delightful ways. Give it a try!
