Savory & Spicy Mazesoba: Japanese Noodle Bowl Recipe
Discover the Deliciousness of Mazesoba: A Japanese-Style Mixed Noodle Dish
Get ready to be hooked on this Japanese-style mixed noodle dish! Chewy noodles are perfectly complemented by savory stir-fried meat and a rich egg yolk. Break the yolk and mix it all together for an incredibly smooth and flavorful experience that will have you slurping up every last bite. You can easily recreate this delightful Mazesoba at home. Let’s get cooking!
Mazesoba Main Ingredients- 2 cups ground pork (approx. 200g)
- 1 bunch chives (approx. 50g)
- 1 bunch green onions (approx. 50g)
- 1 Tbsp minced garlic
- 2 servings udon noodles (approx. 200g)
- Pinch of shredded seaweed (for garnish)
- Pinch of Sichuan pepper powder (optional)
- 2 egg yolks
Flavorful Soy Sauce Base (Mentsuyu)- 1/2 cup soy sauce (approx. 100ml)
- 1/2 cup cooking sake or mirin (approx. 100ml)
- 2 pieces dried kelp (kombu, 5x5cm each)
- 2 Tbsp sugar
- 1/2 cup bonito flakes (katsuobushi, approx. 10g)
Spicy Stir-Fried Meat Seasoning- 1 Tbsp chili oil
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp mentsuyu (or regular soy sauce if unavailable)
- 1.5 Tbsp doubanjiang (fermented chili bean paste)
- 1 Tbsp sugar
- 2 Tbsp cooking sake or mirin
- Pinch of black pepper
Refreshing Kelp Vinegar- 1 piece dried kelp (kombu, 5x5cm)
- 1/2 cup vinegar (approx. 100ml)
- 1 Tbsp sugar
- 1/2 cup soy sauce (approx. 100ml)
- 1/2 cup cooking sake or mirin (approx. 100ml)
- 2 pieces dried kelp (kombu, 5x5cm each)
- 2 Tbsp sugar
- 1/2 cup bonito flakes (katsuobushi, approx. 10g)
Spicy Stir-Fried Meat Seasoning- 1 Tbsp chili oil
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 2 Tbsp mentsuyu (or regular soy sauce if unavailable)
- 1.5 Tbsp doubanjiang (fermented chili bean paste)
- 1 Tbsp sugar
- 2 Tbsp cooking sake or mirin
- Pinch of black pepper
Refreshing Kelp Vinegar- 1 piece dried kelp (kombu, 5x5cm)
- 1/2 cup vinegar (approx. 100ml)
- 1 Tbsp sugar
- 1 piece dried kelp (kombu, 5x5cm)
- 1/2 cup vinegar (approx. 100ml)
- 1 Tbsp sugar
Cooking Instructions
Step 1
[Prepare Kelp Vinegar] In a small bowl, combine vinegar and sugar, stirring gently until the sugar dissolves. Add the piece of kelp and let it steep for about 15 minutes to infuse flavor. Remove the kelp before use. 
Step 2
[Make Mentsuyu] In a pot, combine soy sauce, cooking sake (or mirin), dried kelp pieces, and sugar. Bring to a gentle simmer over medium-low heat. Once it simmers, turn off the heat and immediately add the bonito flakes. Let it steep for about 5 minutes, then strain the liquid to create the mentsuyu. Discard the kelp and bonito flakes. 
Step 3
[Prepare Vegetables] Wash the chives and green onions thoroughly and pat them dry. Finely chop them into about 1cm pieces. This makes them easy to mix with the noodles. 
Step 4
[Stir-Fry Meat] Heat a pan and add chili oil and minced garlic. Stir-fry until fragrant, then add the ground pork and cook until browned. Once the pork is cooked, add all the seasoning ingredients for the meat (oyster sauce, mentsuyu, doubanjiang, sugar, cooking sake, pepper) and mix well. Continue to stir-fry until the sauce thickens and coats the meat, creating a delicious meat sauce. 
Step 5
[Cook Noodles] Bring a large pot of water to a rolling boil. Add the udon noodles and cook for about 30 seconds to 1 minute longer than the package instructions suggest. Quickly rinse the cooked noodles under cold water to remove excess starch and ensure a chewy texture. 
Step 6
[Mix Noodles] Place the drained noodles in a bowl. Add 3 tablespoons of mentsuyu and 2 tablespoons of chili oil. Mix thoroughly until the noodles are evenly coated with the sauce and oil. 
Step 7
[Assemble and Serve] Arrange the mixed noodles attractively in a serving bowl. Top with the prepared chives, green onions, shredded seaweed, and Sichuan pepper powder (if using). Generously spoon the stir-fried meat sauce over the noodles. Finally, gently place the egg yolks in the center for a beautiful and appetizing finish. Your homemade Mazesoba is ready to enjoy! 